SEAFOOD DEVILED EGGS RECIPE - BETTYCROCKER.COM
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
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
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
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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