Side Dishes
Seafood Deviled Eggs
Description
Deviled eggs taste like a bit of heaven with the addition of 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
Directions:
- 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.
