Seafood Boil Sauce Deviled Eggs

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If you love bold flavors and classic appetizers with a twist, Seafood Boil Sauce Deviled Eggs are about to become your new favorite party bite. This recipe takes traditional deviled eggs and upgrades them with rich, buttery seafood boil sauce for a creamy, savory, slightly spicy flavor that instantly stands out. Perfect for holidays, BBQs, brunches, and special gatherings, these deviled eggs deliver restaurant-quality taste with minimal effort.

Ingredients

• 6 large eggs
• 3 tablespoons seafood boil sauce
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• Salt, to taste
• Black pepper, to taste
• ¼ teaspoon celery salt
• Chives or green onions, finely chopped (for garnish)

Instructions for Seafood Boil Sauce Deviled Eggs

Step 1: Boil the Eggs

Place eggs in a saucepan and cover with cold water. Bring to a full boil over high heat. Once boiling, cover, turn off the heat, and let sit for 12 minutes.

Step 2: Cool and Peel

Transfer eggs to an ice bath until fully cooled. Peel gently under running water for smooth egg whites.

Step 3: Make the Filling

Slice eggs in half lengthwise. Remove yolks and place them in a bowl. Add mayonnaise, Dijon mustard, seafood boil sauce, salt, pepper, and celery salt. Mix until smooth and creamy.

Step 4: Fill the Eggs

Spoon or pipe the yolk mixture into the egg white halves, filling generously.

Step 5: Garnish and Serve

Top with chopped chives or green onions. Arrange on a platter and serve chilled.

Pro Tips

• Use eggs that are a few days old—they peel more easily than very fresh eggs.
• Chill filled deviled eggs for at least 30 minutes before serving for best texture.
• Adjust the seafood boil sauce amount to control spice level.

Why This Recipe Works

• Combines classic deviled eggs with bold seafood boil flavors
• Creamy, savory, and perfectly balanced in every bite
• Easy to prepare yet impressive for entertaining
• Ideal for both casual gatherings and special occasions

Substitutions & Variations

• Spicier: Add cayenne pepper or a dash of hot sauce
• Milder: Mix seafood boil sauce with extra mayonnaise
• Smoky: Sprinkle smoked paprika on top
• Luxury twist: Fold in finely chopped shrimp or crab meat

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare up to 24 hours in advance
• Storage: Store in an airtight container in the refrigerator for up to 3 days
• Reheating: Not recommended—serve chilled for best flavor

Serving Ideas for Seafood Boil Sauce Deviled Eggs

• Serve alongside grilled seafood or barbecue dishes
• Add to brunch spreads with fresh fruit and pastries
• Pair with crisp salads for a balanced appetizer table

Nutrition (Per Serving Estimate)

• Calories: 72
• Fat: 5g
• Saturated Fat: 1g
• Carbohydrates: 1g
• Protein: 6g
• Sodium: 92mg
• Cholesterol: 186mg

Frequently Asked Questions

What are Seafood Boil Sauce Deviled Eggs?

They are classic deviled eggs enhanced with flavorful seafood boil sauce, creating a rich and savory appetizer.

Can I use homemade seafood boil sauce?

Yes, homemade or store-bought seafood boil sauce both work well in this recipe.

Are these deviled eggs spicy?

They can be mild or spicy depending on the seafood boil sauce you choose.

Can I make them ahead of time?

Absolutely. They’re perfect for prepping ahead and serving chilled.

Seafood Boil Sauce Deviled Eggs are a bold, flavorful upgrade to a timeless appetizer. With creamy texture, rich seasoning, and eye-catching presentation, they’re guaranteed to impress at any gathering. Easy to prepare and endlessly adaptable, this recipe deserves a permanent place in your appetizer rotation.

Seafood Boil Sauce Deviled Eggs

Ovalioekrg

Seafood Boil Sauce Deviled Eggs are a bold twist on the classic appetizer, combining creamy egg yolks with rich, buttery seafood boil sauce. Savory, slightly spicy, and irresistibly smooth, these deviled eggs are perfect for parties, holidays, BBQs, and brunch gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Appetizer

Cuisine American

Servings 12 deviled egg halves

Calories 72 kcal

Equipment

• saucepan
• Mixing bowl
• mixing spoon
• knife
• piping bag or spoon

Ingredients

  

• 6 large eggs
• 3 tbsp seafood boil sauce
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• salt, to taste
• black pepper, to taste
• 1/4 tsp celery salt
• chives or green onions, finely chopped (for garnish)

Instructions

 

• Place the eggs in a saucepan and cover with cold water. Bring to a full boil over high heat. Once boiling, cover, turn off the heat, and let sit for 12 minutes.
• Transfer the eggs to an ice bath and let cool completely. Peel gently under running water for smooth egg whites.
• Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl.
• Add the mayonnaise, Dijon mustard, seafood boil sauce, salt, black pepper, and celery salt to the yolks. Mix until smooth and creamy.
• Spoon or pipe the yolk mixture into the egg white halves, filling generously.
• Garnish with chopped chives or green onions. Arrange on a platter and serve chilled.

Notes

Use eggs that are a few days old for easier peeling. Chill the filled eggs for at least 30 minutes before serving for best flavor and texture. Adjust the amount of seafood boil sauce to control spice level. For the cleanest presentation, pipe the filling instead of spooning.

Keyword deviled eggs with seafood boil sauce, easy deviled eggs, party appetizers, seafood boil deviled eggs, spicy deviled eggs

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