"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


  • 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.

Printable Recipe Card

About "Ravened" Eggs

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

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