Rich, creamy and deliciously savory, these Louisiana Shrimp & Crab Deviled Eggs are stuffed with spicy seafood goodness. The perfect appetizer for parties and showers and a special part of any holiday meal or cookout, these creole-style deviled eggs are easy to make and loaded with that New Orleans wow factor!
Amp up your southern deviled egg tradition with a little Louisiana flavor and flair. Rich crab meat, savory shrimp, a little lemon, fresh dill and a sprinkling of creole seasoning bring a whole new kind of fancy to deviled eggs!
The fluffy filling is creamy but has a little crunch thanks to the celery and onion. And with the added seafood, there is enough filling to make sure each egg is piled high and inviting! You’re going to love serving a little bit of the deep coastal south at Easter, Thanksgiving, Christmas, plus all your parties.
Why are they called Deviled Eggs?
The term deviled has nothing to do with “the man down there.” Instead it refers to spicy or zesty food prepared with mustard, pepper or other ingredients. To make deviled eggs, the yolks are removed and mixed most commonly with mustard, mayonnaise and pickle relish and then stuffed back into the yolk cavity.
The earliest known American recipe for deviled eggs was printed in 1877 in Montgomery, Alabama, and we haven’t looked back. Deviled eggs have become a staple at almost every picnic, backyard BBQ, family gathering or holiday since.
Louisiana Shrimp & Crab Deviled Eggs Ingredients
- hard boiled eggs- this recipe uses large eggs, anything smaller & the filling proportions won’t work
- jumbo lump crab– drained and free of shells
- salad shrimp– these are the tiniest little shrimp you can buy
- green onion
- fresh dill
- real mayonnaise -like Duke’s, Blue Plate or Hellman’s
- brown mustard– a grainy or spicy brown mustard works best
- lemon juice
- all purpose creole seasoning
How to Make the Best Seafood Stuffed Deviled Eggs
Prep the eggs. Boil & peel the eggs (for hard boiled eggs that aren’t over cooked, cook them at a rolling boil for 9-10 minutes). Slice the boiled eggs in half. Separate yolks from whites. Place whites on a serving platter and the yolks in a medium bowl. Mash the yolks up until crumbly.
Make the Filling. Toss together crab, shrimp, celery, green onion, creole seasoning and dill. Add to yolks and mix. Stir in mayo, mustard and lemon juice until well combined.
Fill the eggs. Spoon yolk mixture into the hollow of the egg whites. Garnish with extra dill and serve.
For how to boil & peel perfect boiled eggs every time, see Ultimate Farmhouse Egg Salad recipe.
What To Serve with Shrimp & Crab Deviled Eggs
These deviled eggs shine alongside an Easter ham or Creole roasted turkey breast. For a stunning party menu, serve these eggs with Strawberry Cream Cheese Sandwiches, a Southern Pimento Cheese Ball and zesty Cheese Straws. Let guests wash it all down with a gorgeous Ruby Grapefruit Punch or Champagne Julep Punch.
Making Ahead + Leftover Ideas
This recipe is ideal for making ahead of time. Eggs can be boiled and peeled several days in advance, and they can be stuffed a day before they are served.
It is important to know that eggs shouldn’t be left out on a buffet or party table for more than 2 hours at room temperature. Serving them on a tray over ice helps eggs stay cool, especially when your party is outdoors.
If your deviled eggs haven’t been out too long, they can be stored in the refrigerator for up to 3 days. I love chopping up these deviled eggs and stuffing them in a ripe tomato for a delicious, light lunch the next day.
More Egg Recipes You’ll Love
- Ultimate Farmhouse Egg Salad
- Homestyle Deviled Eggs
- Southern Deviled Egg Potato Salad
- Secret Ingredient Ham & Swiss Quiche
- BLT Quiche
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Louisiana Shrimp & Crab Deviled Eggs
- 12 large eggs, hard boiled and peeled
- ¼ cup jumbo lump crab meat, finely chopped
- ¼ cup salad shrimp, finely chopped
- 2 tablespoons celery, finely chopped
- 2 tablespoons green onion, finely chopped
- 1.5 teaspoons fresh dill, minced
- ½ generous teaspoon all purpose creole seasoning
- ½ cup real mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon brown mustard
- Slice boiled eggs in half. Separate yolks from whites. Place whites on a serving platter and the yolks in a medium bowl. Mash yolks.
- Toss together crab, shrimp, celery, green onion, creole seasoning and dill. Add to yolks and mix. Stir in mayo, mustard and lemon juice until well combined.
- Pipe or spoon yolk mixture into the hollow of the egg whites. Garnish with extra dill and serve.