SEAFOOD DEVILED EGGS RECIPES

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SEAFOOD DEVILED EGGS RECIPE - BETTYCROCKER.COM



Seafood Deviled Eggs Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 24

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 90 , CarbohydrateContent 0 g, CholesterolContent 125 mg, FatContent 0 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Appetizer, SodiumContent 140 mg, SugarContent 0 g, TransFatContent 0 g

SHRIMP DEVILED EGGS RECIPE | ALLRECIPES



Shrimp Deviled Eggs Recipe | Allrecipes image

A family favorite!

Provided by Geri Johnson

Categories     Appetizers and Snacks    Deviled Eggs

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 24 stuffed egg halves

Number Of Ingredients 10

12 eggs
2 teaspoons butter
1 cup small salad shrimp
1 green onion, chopped
1 pinch garlic powder
½ cup mayonnaise, or to taste
1 teaspoon mustard
¼ cup sweet pickle relish, drained
1 dash hot pepper sauce
1 tablespoon chopped fresh parsley, or as needed

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Gently mash the yolks with a fork.
  • Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
  • Gently squeeze about 1 1/2 tablespoon of filling into each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

Nutrition Facts : Calories 79.2 calories, CarbohydrateContent 1.3 g, CholesterolContent 103.2 mg, FatContent 6.5 g, FiberContent 0.1 g, ProteinContent 4.1 g, SaturatedFatContent 1.5 g, SodiumContent 133.9 mg, SugarContent 1 g

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