🥚🦀 These Crab Rangoon Deviled Eggs are the ultimate mash-up of creamy, tangy, and savory! Perfect for brunch, parties, or just a fancy snack.
Ingredients:
6 large eggs
3 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup lump crab meat (drained and picked over for shells)
1 green onion, finely chopped
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp soy sauce
Salt and pepper to taste
Optional garnish: Sweet chili sauce, green onions, or crispy wonton strips
Directions:
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10-12 minutes.
Drain and transfer eggs to an ice bath to cool. Peel once cooled.
Cut eggs in half lengthwise and remove yolks to a mixing bowl.
Add cream cheese, mayonnaise, crab meat, green onion, garlic powder, Worcestershire sauce, and soy sauce to the yolks. Mash and mix until smooth and creamy. Season with salt and pepper to taste.
Spoon or pipe the crab mixture back into the egg whites.
Garnish with a drizzle of sweet chili sauce, more green onions, or crispy wonton strips if desired.
