Seafood Boil Sauce Deviled Eggs
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.
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.