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Seafood Boil Deviled Eggs

Seafood Boil Deviled Eggs

A delightful twist on classic deviled eggs, filled with seafood flavors for a unique appetizer.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

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.

Equipment

  • saucepan
  • mixing bowl
  • fork
  • Piping bag or spoon
  • Ice bath

Method
 

  1. 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.
  2. Transfer the eggs to an ice bath for 5 minutes to cool, then peel and slice in half lengthwise. Set the egg whites aside.
  3. In a mixing bowl, mash the yolks until smooth. Add mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix until creamy.
  4. Gently fold in the chopped shrimp and shredded crab meat into the yolk mixture.
  5. Fill each egg white half with the seafood mixture using a spoon or piping bag. Garnish with paprika and chopped parsley.
  6. 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.