Go Back

Seafood Boil Sauce Deviled Eggs

A fun twist on a classic appetizer, combining seafood boil flavors with creamy deviled eggs for a unique treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Deviled Egg Filling
  • 6 pieces hard-boiled eggs Make sure they are cooked thoroughly.
  • 2 tablespoons mayonnaise Can substitute with sour cream for a tangier flavor.
  • 1 teaspoon Dijon mustard Can use yellow or spicy mustard as an alternative.
  • 1 teaspoon seafood boil seasoning Adjust to taste for a milder or stronger flavor.
  • to taste Salt
  • to taste Pepper
For Garnish
  • to taste Chopped green onions Garnish just before serving for best presentation.

Method
 

Preparation
  1. Cut the hard-boiled eggs in half lengthwise and remove the yolks.
  2. In a bowl, mash the yolks with mayonnaise, Dijon mustard, seafood boil seasoning, salt, and pepper until smooth.
  3. Spoon or pipe the yolk mixture back into the egg whites.
  4. Garnish with chopped green onions.
Serving
  1. Serve the deviled eggs cold on a platter for a delightful appetizer.
  2. They pair well with drinks like cocktails or soda.
Storage
  1. To store leftovers, keep the deviled eggs in an airtight container in the refrigerator for 2-3 days.
  2. If possible, wait to add the garnish until you are ready to serve.

Notes

You can add a bit of chopped shrimp or crab to the yolk mixture for an extra seafood touch. Use a piping bag for a neat presentation.