Louisiana Shrimp & Crab Deviled Eggs
Rich, creamy and deliciously savory, these Louisiana Shrimp & Crab Deviled Eggs are stuffed with spicy seafood goodness. These creole-style deviled eggs are easy to make and loaded with that New Orleans wow factor!
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Servings: 24 deviled eggs
Ingredients
- 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
Instructions
- 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.