Louisiana Shrimp Crab Deviled Eggs Recipes

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SEAFOOD DEVILED EGGS



Seafood Deviled Eggs image

Deviled eggs taste like a bit of heaven with the addition of shrimp and crabmeat.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h

Yield 24

Number Of Ingredients 9

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

Steps:

  • Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
  • Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
  • Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.

Nutrition Facts : Calories 90, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g

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