Shelly's Recipe

SEAFOOD DEVILED EGGS

Category: Deviled Eggs

12 eggs
1/2 cup mayonnaise
1 tsp seafood seasoning
1/2 tsp paprika
1/2 tsp ground mustard
1/2 cup cooked salad shrimp, chopped
6 oz lump crabmeat, drained
3 slices bacon, cooked crisp and crumbled
2 tbsp chopped fresh parsley

Place eggs in 4 quart pan. Add cold water until it reaches 1 inch above eggs. Heat to boiling. Remove from heat and cover, letting stand 18 minutes. Immediately cool eggs in cold water for 10 minutes to prevent further cooking.

Tap egg to crack shells; roll egg between hands to loosen and 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 meat.

Spoon heaping tspfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes. Before serving, sprinkle with bacon and parsley.