"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

How to Make "Ravened" Eggs


  • 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.

Printable Recipe Card

About "Ravened" Eggs

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