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Seafood Deviled Eggs
Seafood Deviled Eggs
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Prep Time:
1 hour
Total Time:
2 hours
Heavenly deviled eggs upgraded with shrimp and crabmeat.
Ingredients:
  • 12 eggs
  • 1/2 cup mayonnaise or salad dressing
  • 1 teaspoon seafood seasoning (from 6-oz container)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 1/2 cup cooked salad shrimp, chopped (4 oz)
  • 1 can (6 oz) lump crabmeat, drained
  • 3 slices bacon, crisply cooked, crumbled
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a 4-quart Dutch oven, cover the eggs with cold water until it's 1 inch above them. Bring the water to a boil, then remove from heat. Cover and let the eggs sit for 18 minutes. Afterward, cool the eggs in cold water for about 10 minutes to stop the cooking process.
  • Gently tap the egg to crack the shell, then roll it between your hands to loosen the shell before peeling it. Cut the eggs lengthwise in half and carefully remove the yolks into a medium bowl, ensuring to keep the egg white halves intact. Mash the yolks with a fork, then mix in the mayonnaise, seasoning, paprika, and ground mustard until fully combined. Finally, fold in the shrimp and crab until incorporated.
  • Place generous spoonfuls of yolk mixture into egg white halves. Chill for at least 30 minutes. Right before serving, garnish with crispy bacon and fresh parsley.

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