"Ravened" Eggs

Connee Sheckler


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 vote
15 Min


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


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

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy