Seafood-Stuffed Deviled Eggs

These deviled eggs take the timeless party favorite to the next level by incorporating tender seafood like crab or shrimp into a silky egg yolk filling. Flavored with lemon, fresh herbs, and a touch of Dijon, they’re creamy, savory, and just a bit decadent — perfect for brunch spreads, cocktail parties, or holiday hors d'oeuvres.

12 deviled egg halves

Base Ingredients

6 large eggs

Salt, to taste

Seafood Filling (choose one or mix)

¼ cup lump crabmeat (picked over for shells)

¼ cup small cooked shrimp, finely chopped

For the Filling Mixture

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp finely chopped chives or dill

Salt and freshly ground black pepper, to taste

Optional: dash of hot sauce or smoked paprika

Garnish Ideas

Extra chives or dill

Paprika or Old Bay seasoning

A tiny piece of shrimp or a shred of crab on top

Lemon zest

Boil the Eggs

Place eggs in a pot and cover with cold water.
Bring to a gentle boil, then turn off the heat, cover, and let sit for 10 minutes.
Drain, cool in an ice bath, then peel.

Prep the Filling

Slice eggs in half lengthwise and gently remove yolks.
In a bowl, mash yolks with mayo, Dijon, lemon juice, and chopped herbs until smooth.
Fold in the crab or shrimp (reserving a little for garnish if desired).
Season with salt, pepper, and a dash of hot sauce or paprika.

Fill and Garnish

Spoon or pipe filling back into egg white halves.
Garnish with your choice of herbs, spices, or a little extra seafood.
Chill until ready to serve.

Serving Tips

Serve on a platter lined with greens or edible flowers for a fancy touch.
Pair with a crisp white wine like Sauvignon Blanc or a dry sparkling wine.
Great alongside cucumber sandwiches, smoked salmon, or a seafood tower.

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