Seafood Deviled Eggs

By Wollygator

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

Details

Servings 24
Preparation time 60mins
Cooking time 120mins
Adapted from bettycrocker.com

Preparation

Step 1

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.