Crab Deviled Eggs with Crispy Shallots {Paleo, Keto}
Basically, let’s mash two of our favorite things together in one dish. We take this business seriously, and are known for said mash-ups. We love creating them, as you may have noticed. Our Crab Cake BLT, Grilled Cobb Salad, Coconut Custard Key Lime Pie, and Cinnamon Caramel Horchata Caramel Popsicles are just a few examples. These Crab Deviled Eggs with Crispy Shallots may take the cake. Err, eggs.
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For those of you who don’t consume animal products and are reading this, avert your eyes. Better yet, visit our Vegan recipes instead.
For everyone else, let’s talk about how wonderful eggs are. They are truly the perfect food. You can do a thousand things with them, they are the glue to many successful recipes. To me, they also scream spring. For some reason once spring hits, I crave egg salad, quiche, all the egg cups and nests, and of course deviled eggs. They just seem to go with everything, you know?
Speaking of which, happy spring! This is truly such a special time. That transition out of winter is such an important one. For those in fellow cold weather winter climates, you really know what I mean.
We love seafood at Easter. Not everyone does however, so we try to get our fill through appetizers and bites. Small individual portions that everyone can enjoy, or easily pass up if it is isn’t their preference.
We choose to mix the crab right into the filling to really infuse the dish with that briney flavor. You could absolutely top the eggs with crab too, or gently stir into the blended egg, if you prefer a more subtle flavor. Or, you could totally leave the crab out altogether. These Paleo eggs would still be awesome plain.
Need more Easter inspiration? Last year we shared a great Easter Salad + a Roundup of other great clean eating recipes.
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Crab Deviled Eggs with Crispy Shallots {Paleo, Keto}
Equipment
- Egg plate
- Piping bag
- High-powered blender or food processor
Ingredients
Eggs
- 12 hard boiled eggs we like this Pressure Cooker method
- 3/4 cup homemade or Paleo-friendly mayo
- 4 ounces lump crab meat plus the reserved juice
- 3/4 teaspoon Paleo-friendly Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
Toppings
- Crispy shallots recipe follows
- 1 tablespoon fresh flat leaf parsley chopped
- Smoked paprika
Crispy shallots
- 2 small shallots halved and cut into thick half moons
- 1 tablespoon avocado oil or your favorite cooking oil
- Salt and pepper to taste
Instructions
Eggs
- Once eggs are done cooking, immediately submerge them in a bowl filled with ice water. Let rest until cool to the touch. You may need to swap out the water if it gets too warm.
- Once cooled, peel and pat dry each egg.
- Cut eggs in half lengthwise, removing the yolks from each and setting aside in a medium bowl.
- Add egg whites to your egg platter, cover, and refrigerate until ready to add filling.
- In a high powdered blender or food processor, add egg yolks, crab, mayo, Dijon, garlic powder, salt and pepper. Pulse until fully combined and creamy. If your mixture seems too dry (it should be creamy and easily spreadable), add crab juice one tablespoon at a time. Store in the refrigerator while you make your shallots.
- Scoop the filling into each egg half, or add filling to a piping bag fitted with a star tip, and pipe into each egg. Top with a small mound of crispy shallots and garnish with chopped parsley and smoked paprika. Chill until ready to serve.
Crispy shallots
- In a small saucepan, melt cooking oil over medium-high heat. Once oil is hot but not smoking (flick a bit of water from your fingers and see if the oil sizzles), add shallots and toss to combine.
- Cook, stirring constantly, until browned and crispy, about 3-5 minutes. Remove from heat immediately and transfer to a paper towel lined plate. Garnish with salt and pepper to taste. Let cool to room temperature before using.
Notes
- We prefer the filling to be a creamy and smooth consistency, so we blend the crab into the filling.
- If you desire a more delicate crab flavor, you can stir in a small amount of crab after you blend the yolk mixture. Note that this will affect the texture.
- Alternatively, sprinkle some crab on top along with the shallots.