Crab and Tarragon Deviled Eggs

  • Preparation 25 MIN
    Cooking 15 MIN
  • Servings 24



  1. In a large pot, place eggs and cover with cold water. Bring to a boil. When water begins to boil, cover the pot and remove from the heat. Let stand, off the heat, for 10 minutes.
  2. Remove eggs from hot water and place into very cold water to stop cooking. Shell eggs. Cut eggs in half lengthwise and remove yolks. Set aside.
  3. In a bowl with a fork, mash 18 egg yolk halves with mayonnaise, chives, tarragon and lemon juice. Add crab and combine gently. Season with salt and pepper. Keep remaining egg yolks to garnish a salad.
  4. With a spoon, stuff each egg half with crab filling and place in a serving dish. Garnish with tarragon leaves.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 hors-d'oeuvres

Content % Daily Value
Calories 115  
Total Fat 8.8 g  
Saturated Fat 2 g  
Sodium (salt) 137 mg  
Carbohydrates 1 g  
Fibre 0 g  
Protein 8 g