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Historic Lynchburg Humpty Lumpty Deviled Eggs
Historic Lynchburg Humpty Lumpty Deviled Eggs

Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Course: Appetizer, hors d'oeuvre, Snack

  • 6 Eggs, hard boiled
  • 5 ounces Crab Meat
  • 1 stalk Celery, diced
  • 1 Spring Onion, diced
  • 4 tbsp Mayonnaise
  • 1 tbsp Sour Cream
  • 1 tsp Lemon juice
  • 1 tsp Historic Lynchburg Whiskey Bay Seasoning
  • 1 tsp Mustard
  • Salt & Pepper to taste

  1. Boil 6 eggs.
  2. While eggs are boiling, add all ingredients, besides the crab meat, into a large bowl.
  3. Peel hard boiled eggs and cut in half lengthwise.
  4. Gently remove egg yolks from the halved eggs and add the yolks to your large bowl of ingredients.
  5. Place halved egg whites onto a deviled egg serving tray.
  6. Mix bowl of ingredients thoroughly until yolks are mashed and blended well.
  7. Then fold crab meat into your yolk mixture.
  8. Gently scoop small amounts of yolk mixture into each egg white half.
  9. Be sure to pack yolk mixture well into each egg white half as you will have more than enough to fill all 12 halves.
  10. Once you're done filling the egg whites, add a pinch of crab meat to the top of each egg.
  11. Then sprinkle some Whiskey Bay Seasoning as a garnish on top of the yellow parts of the deviled eggs.
  12. Finally, add a slice of spring onion (preferably the green part) onto each deviled egg.

Ron Appetit’

No Purchase Required

Deviled eggs are taken to the next level with crab meat and Historic Lynchburg Whiskey Bay Seasoning.

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