Seafood Deviled Eggs

Name: Seafood Deviled Eggs
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: American
Ingredients: 3 slices bacon, crisply cooked, crumbled; 12 eggs; 2 Tbsps chopped fresh parsley; 1 teaspoons ground mustard; 170 grams can lump crabmeat, drained; 1 teaspoons paprika; 118 milliliters mayonnaise or salad dressing; 1 teaspoon seafood seasoning (from 6-oz container); 113 grams 1/2 cup cooked salad shrimp, chopped

The recipe Seafood Deviled Eggs could satisfy your American craving in around 2 hours. One portion of this dish contains around 5g of protein, 4g of fat, and a total of 66 calories. For 56 cents per serving, you get a hor d'oeuvre that serves 24. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up paprika, eggs, salad shrimp, and a few other things to make it today.

Instructions

Place eggs in 4-quart Dutch oven.

Ingredients you will need

Egg

Equipment you will use

Dutch Oven

Add cold water until it reaches 1 inch above eggs.

Ingredients you will need

Water

Egg

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.

Ingredients you will need

Water

Egg

Tap egg to crack shell; roll egg between hands to loosen shell, then peel.

Ingredients you will need

Roll

Egg

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.

Ingredients you will need

Mustard Powder

Mayonnaise

Egg Whites

Seasoning

Paprika

Shrimp

Egg Yolk

Crab

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Egg Whites

Parsley