Seafood Deviled Eggs

 

12

eggs

1/2

cup mayonnaise or salad dressing

1

teaspoon seafood seasoning (from 6-oz container)

1/2

teaspoon paprika

1/2

teaspoon ground mustard

1/2

cup cooked salad shrimp, chopped (4 oz)

1

can (6 oz) lump crabmeat, drained

3

slices bacon, crisply cooked, crumbled

2

tablespoons chopped fresh parsley

• 1 Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
• 2 Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
• 3 Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.