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Seafood Deviled Eggs

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

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  • prep time 60 min
  • total time 2 hr 0 min
  • ingredients 9
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 1 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.
  • 2 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.
  • 3 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.

EXPERT TIPS

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Expert Tips

Prepare these stuffed eggs up to 24 hours ahead of time. Cover and refrigerate until serving time. Wait to add the bacon and parsley until just before serving.

Very fresh eggs are difficult to peel. Plan ahead, and purchase eggs a week earlier so they’ll peel easily. Another trick is to peel eggs under cold running water.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
90
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
125mg
125%;
Sodium
140mg
140%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.