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Seafood Deviled Eggs

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By Betty Crocker Kitchens
Updated Feb 18, 2010
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Deviled eggs taste like a bit of heaven with the addition of shrimp and crabmeat.

Seafood Deviled Eggs

  • Prep Time 60 min
  • Total 2 hr 0 min
  • Servings 24
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

90 Calories
7g Total Fat
6g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
90
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
140mg
6%
Potassium
75mg
2%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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