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  1. Crab Rangoon Devilled Eggs

Crab Rangoon Devilled Eggs

00:15:00 24 servings, 1 devilled egg (40 g) each
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24 servings, 1 devilled egg (40 g) each

Guests are always glad to see the devilled egg platter. But wait'll you see their faces when they realize these are made a la crab rangoon!

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Make It

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  • Heat oven to 375ºF.
  • Place won ton strips in single layer on baking sheet sprayed with cooking spray. Lightly spray wrappers with additional cooking spray. Bake 3 to 4 min. or until crisp and lightly browned.
  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add Miracle Whip and cream cheese product; mix well. Stir in crabmeat and half the onions.
  • Spoon yolk mixture into egg white halves; top with remaining onions and baked won ton strips.

How to Hard-Cook Eggs

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.


Spoon the yolk mixture into a resealable plastic bag. Cut a small corner from the bottom of the bag; pipe the filling into the egg white halves.


  • 24 servings, 1 devilled egg (40 g) each

Nutritional Information

Serving Size 24 servings, 1 devilled egg (40 g) each
Calories 80
% Daily Value
Total fat 5g
Saturated fat 2g
Cholesterol 105mg
Sodium 120mg
Carbohydrate 2g
Dietary fibre 0g
Sugars 1g
Protein 5g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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