Real Recipes From Real Home Cooks ®

"ravened" eggs

(1 rating)
Recipe by
Connee Conehead
Baltimore, MD

Everyone knows I am a huge Baltimore Ravens' fan. To honor our crab-loving Baltimoreans, I developed this recipe & serve it every NFL Sunday. GO RAVENS! :-)

(1 rating)
yield 12 serving(s)
prep time 15 Min

Ingredients For "ravened" eggs

  • 1
    dozen large eggs
  • 2 tsp
    ground mustard
  • 1/3 c
    cream cheese (at room temperature)
  • 1/3 c
    backfin crabmeat
  • 1 tsp
    seafood seasoning
  • 1/4 c
    bacon bits or green onions, chopped
  • additional seafood seasoning for garnish

How To Make "ravened" eggs

  • 1
    For best results, use eggs that are a few days old. Fill a large saucepan half-way with water.
  • 2
    Add 1 teaspoon each vinegar and salt.
  • 3
    add the eggs. (Ensure eggs are covered by 1” of water.) Bring the water to a boil.
  • 4
    Cover, and remove from heat.
  • 5
    Let sit covered for 12-15 minutes.
  • 6
    Drain hot water from pan and run cold water over the eggs. Let stand a few minutes.
  • 7
    Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise.
  • 8
    Gently remove the yolk halves and place in a small mixing bowl.
  • 9
    Arrange the egg white halves on a serving platter; set aside.
  • 10
    Using a fork or potato masher, crush the yolks. Fold in remaining ingredients in order given except for garnish (bacon bits or green onions).
  • 11
    Divide egg yolk mixture evenly among egg white halves. (You may use cookie decorator or piping bag for a prettier appearance).
  • 12
    Garnish with bacon bits or green onions. Pinch additional seafood seasoning over filling, if desired.

Categories & Tags for "Ravened" Eggs: