Seafood Boil Deviled Eggs
A delightful twist on classic deviled eggs, filled with seafood flavors for a unique appetizer.
Equipment
- saucepan
- mixing bowl
- fork
- Piping bag or spoon
- Ice bath
Ingredients
- 6 large Eggs For the base of the deviled eggs.
- 1/4 cup Mayonnaise Adds creaminess to the filling.
- 1 teaspoon Dijon mustard For a tangy flavor.
- 1 teaspoon Lemon juice Adds brightness to the filling.
- 1/2 teaspoon Old Bay seasoning Classic seasoning for seafood.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1/4 cup Cooked shrimp, finely chopped Adds seafood flavor.
- 1/4 cup Cooked crab meat, shredded Adds seafood flavor.
- 1 tablespoon Fresh parsley, chopped For garnish.
- to taste Paprika For garnish.
Instructions
- Boil the eggs by placing them in a saucepan, covering with cold water, and bringing to a boil. Once boiling, cover and remove from heat, letting sit for 12 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool, then peel and slice in half lengthwise. Set the egg whites aside.
- In a mixing bowl, mash the yolks until smooth. Add mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix until creamy.
- Gently fold in the chopped shrimp and shredded crab meat into the yolk mixture.
- Fill each egg white half with the seafood mixture using a spoon or piping bag. Garnish with paprika and chopped parsley.
- Serve chilled and enjoy your Seafood Boil Deviled Eggs!
Notes
These deviled eggs are a perfect appetizer for any gathering, combining the flavors of seafood with a classic dish.