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Deviled Eggs with Seafood
10 minute prep
I feel like every family has their own way of making deviled eggs and given my family grew up crabbing it only made sense that we would include some of that deliciousness in this great classic. So my favorite is with blue crab, however you can use whatever seafood you love as a topping. Also, we found Barchix hot sauce thanks to Trina Braxton. It is so good; I’d highly recommend it, however use whatever hot sauce you love.
This recipe is great for blue crab meat, snow crab meat, Jonah crab meat and chopped up sautéed shrimp. Even bite size pieces of lobster would be a nice addition too. This recipe takes 10 minutes of prep and 20 minutes of cooking.
Directions
- Place eggs in a pot of cold water. Bring to a boil. Take off the heat and add a lid. Let them sit for 10 minutes.
- Transfer them to an ice bath to cool down. Peel.
- Slice the eggs in half.
- Remove yokes and mix with mayonnaise, sour cream, mustard, relish, butter and salt and pepper.
- Spoon the mixture into the egg whites.
- Place crab meat on top and add a dash of your favorite hot sauce and paprika
Ingredients
Makes 12 deviled eggs
6 Eggs
3 tablespoons Mayonnaise
2 tablespoon sour cream
1 tablespoon mustard
2 tablespoons relish
½ tablespoon softened butter
Pinch Salt and pepper or to taste
Crab meat or your favorite seafood for garnish
Paprika
Your favorite hot sauce
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