| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 10 |
Ingredients
- 5 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon Old Bay Seasoning, plus more for topping
- 3 tablespoons frozen corn kernels, thawed
- 2 teaspoons chopped fresh chives, plus more for topping
- Kosher salt
- 3 to 4 small red-skinned potatoes
- Vegetable oil, for frying
- 3 tablespoons lump crabmeat
Instructions
- Put the eggs in a small saucepan and cover with water by 1/2 inch. Bring to a boil over medium-high heat, then remove from the heat, cover and let stand 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool, about 5 minutes. Carefully peel the eggs; halve lengthwise and scoop out the yolks into a medium bowl.
- Add the mayonnaise, mustard and Old Bay to the yolks and whisk until smooth. Stir in the corn and chives; season with salt. Transfer the mixture to a pastry bag fitted with a large star tip (big enough for the corn kernels to fit through). Pipe into the egg white halves. Refrigerate until ready to serve.
- Slice the potatoes into 10 rounds, slightly less than 1/2 inch thick. Heat 1/2 inch vegetable oil in a medium skillet over medium heat until it registers 300 degrees F on a deep-fry thermometer. Fry the potato rounds 4 minutes, then remove with a slotted spoon and drain on paper towels. Increase the oil temperature to 375 degrees F; fry the potatoes again until golden brown and crisp, about 3 more minutes. Drain on clean paper towels and season with salt.
- Place a deviled egg on each fried potato round. Top with the crabmeat, some chives and more Old Bay.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 276 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 97 mg |
| Sodium | 294 mg |
Reviews
Devil of the sea
The crabby devilish spud
what about ‘The Devil Made Me Do It…..New England Crab Stuffed Eggs’
Spudded Devilish Bay Eggs
I would call this one potato surprise. The taste is very surprising. When preparing this recipe I didn’t think I would like it. However, I was really surprised at how the flavors just exploded in my mouth. I plan to make this at my company’s nest potluck. This one is a keeper.
Old Bay Devils on a Half-Spud
Flamin Red Potato Crab Deviled Eggs
How about Poteggos (po-tay-goes
Call them ‘CHESSIE-EGGS’. We folks on the Chesapeake Bay, have our own ‘lochness monster’ in the Bay, we call her ‘Chessie’. We like Crab and Old Bay Seasoning, and so does ‘Chessie’!
I like the name Corned Crabby Devils.