Devilled Eggs with Saffron & Crab

Kindi Lantz June 06, 2019

Saffron Devilled Eggs with Dungeness Crab

You can always count on deviled eggs to show up at every potluck, holiday appetizer buffet, and even the occasional upscale soirée. Yet, even though they are such a predictable (and affordable) dish, they’re always one of the first platters to be emptied. Those easily poppable white and yellow savory delights are consistently a favorite, despite their commonality.

Every once in a while, you might even come across a gussied up version of the summer cookout favorite—they might have a piece of bacon, some green onions, or even house-pickled veggies donning the yolky filling—all equally appealing.

Since summer is so quickly approaching, I decided I would kick my deviled eggs into full gear and marry them with some of my other favorite ingredients—crabmeat and saffron.

The saffron contributes to the yellow hue in the egg yolk filling, making an even bolder and more appealing egg. The unique saffron flavor works so well with seafood and I chose crab because it adds a sweetness that works incredibly well with the more traditional deviled egg flavors.

Saffron & Crab Devilled Egg Recipe


  • 18 hard-boiled eggs
  • ½ teaspoon saffron
  • 2 tablespoon lemon juice
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1  teaspoon fresh, minced garlic
  • ½ cup mayonnaise
  • ¼ cup softened cream cheese
  • 1 tablespoon dijon mustard
  • ½ teaspoon lemon zest
  • ½ teaspoon minced lemongrass
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup Dungeness crabmeat, flaked
  • Fresh, minced chives, for topping


  1. Crush the saffron between two spoons.
  2. In a small pan, heat the butter, lemon juice, and water together and add the garlic and saffron.
  3. Warm over the lowest heat setting for 10 minutes, stirring the saffron on occasion.
  4. Meanwhile, cut the eggs in half, lengthwise, and remove the yolks. Place the yolks in a bowl and mash them.
  5. Add the mayonnaise, mustard, cream cheese, lemon zest, lemongrass, and saffron mixture to the yolks and stir together until smooth.
  6. Mix in the crab, leaving some small lumps for topping.
  7. Pipe the filling into the eggs and top with the reserved crab.

Note: you will have extra filling. It makes a great egg salad sandwich or is perfect served over a bed of greens as an easy lunch option!

Serving Suggestions

Garnish with chopped chives and refrigerate until serving. Fill multiple platters if necessary, setting only one platter out at a time to maintain freshness.

This is the perfect recipe for impressing your guests at your next summer gathering, while not denying them the summertime favorite!

Let us know what you think!

Only use the finest saffron for your recipes. Find it here.



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