Seafood Boil Inspired Deviled Egg Recipe

I am obsessed with these Seafood Boil-Inspired Deviled Eggs because they take a classic appetizer all the way up. They are creamy, tangy deviled eggs loaded with bold seafood-boil flavor. Plus, the seasoned shrimp, tender crab, and buttery spices add just enough heat. You love how rich, savory, and straight-up addictive this dish is.

Let’s talk: I wasn’t the biggest fan of deviled eggs and would often pass on them at parties. But these Seafood Boil-Inspired Deviled Eggs? Whole different story. These deviled eggs will make you come back to the tray like, yeah, I need one more of those.

These deviled eggs are delicious because of their simple ingredients. The eggs are the classic base, while the shrimp adds a savory bite. The crab has a mild sweetness you’ll get from a traditional seafood boil. Yellow mustard and mayo bind everything together, and pickle relish balances the salt. Don’t forget the Chives on top, add a fresh finish.

Why You’ll Love This Recipe?

This dish will be your favorite recipe because it’s all homemade. What you’ll love about this recipe is that everything starts from scratch.

The shrimp is seasoned and cooked right in butter, and the crab is real and flaky. There’s no artificial seafood flavor trying to pretend it belongs here.

You can make them for parties, a holiday, or if you are looking for something different. It is also keto-friendly and makes the best high-protein snacks.

Ingredients:

• 12 large eggs
• 1/2 cup cooked crab meat, checked for shells
• 10–12 medium shrimp, peeled, deveined, and cooked
• 2 tsp sugar
• 1 tbsp pickle relish
• 1 tsp yellow mustard
• 1–2 tsp Tony’s Creole seasoning (to taste)
• 1 tsp black pepper
• 1 tsp Salad Supreme seasoning
• 5 tbsp mayonnaise (adjust for desired consistency)
• 2–3 chives, finely chopped (for garnish)

Instructions:

Place eggs in a pot and cover with cold water. Add a tablespoon of salt to help with peeling later. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove and place in ice water to cool.

Season peeled and deveined shrimp with Himalayan salt, black pepper, Tony’s, and Salad Supreme. Heat a skillet with 1 tbsp butter and a drizzle of oil over medium heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and let cool.

Peel cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

Add sugar, pickle relish, yellow mustard, seasonings (Tony’s, black pepper, Salad Supreme), and 1 tbsp mayonnaise to the yolks. Mash and mix until smooth. Add additional mayonnaise gradually (up to 5 tbsp total) until the filling reaches your desired creamy consistency.

Gently fold in the crab meat, being careful not to break it up too much. Spoon the yolk mixture back into the egg whites, filling each cavity generously.

Place a cooked shrimp on top of each filled egg. Sprinkle with chopped chives for color and a little extra flavor.

Storage:

Keep your Seafood Boil-Inspired Deviled Eggs in the fridge. Store them in an airtight container for up to 2 days. Keep the shrimp on top until you’re ready to serve if you want them to stay perfectly tender.

I would not recommend freezing the eggs since the seafood won’t hold its texture well after thawing. When ready to enjoy, just grab and serve cold, or let sit at room temp for a few minutes if you prefer.

This recipe is a total game-changer for your appetizer rotation. Packed with shrimp, crab, and seasoning, they’re the ultimate snack or appetizer. The flavors are there, and the presentation is fun.

More Recipes

• Honey Butter Shrimp & Grits Recipe
• Crispy Seafood Eggrolls Recipe
• Classic Homemade Chili Dog Recipe

Seafood Boil Inspired Deviled Egg Recipe

Recipe by Ren PetersCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

160

kcal

These deviled eggs are loaded with shrimp, crab, and a medley of seasonings inspired by a classic seafood boil. Perfectly balanced, flavorful, and easy to make, they’re a show-stopping appetizer or snack that’s sure to impress at any gathering

Ingredients

• 12 large eggs

• 1/2 cup cooked crab meat, checked for shells

• 10–12 medium shrimp, peeled, deveined, and cooked

• 2 tsp sugar

• 1 tbsp pickle relish

• 1 tsp yellow mustard

• 1–2 tsp Tony’s Creole seasoning (to taste)

• 1 tsp black pepper

• 1 tsp Salad Supreme seasoning

• 5 tbsp mayonnaise (adjust for desired consistency)

• 2–3 chives, finely chopped (for garnish)

Directions

• Place eggs in a pot and cover with cold water. Add a tablespoon of salt to help with peeling later. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove and place in ice water to cool.
• Season peeled and deveined shrimp with Himalayan salt, black pepper, Tony’s, and Salad Supreme. Heat a skillet with 1 tbsp butter and a drizzle of oil over medium heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and let cool.
• Peel cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
• Add sugar, pickle relish, yellow mustard, seasonings (Tony’s, black pepper, Salad Supreme), and 1 tbsp mayonnaise to the yolks. Mash and mix until smooth. Add additional mayonnaise gradually (up to 5 tbsp total) until the filling reaches your desired creamy consistency.
• Gently fold in the crab meat, being careful not to break it up too much. Spoon the yolk mixture back into the egg whites, filling each cavity generously.
• Place a cooked shrimp on top of each filled egg. Sprinkle with chopped chives for color and a little extra flavor.