Seafood Boil Butter Deviled Eggs

Instructions

Step 1: Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes.\nStep 2: Transfer eggs to an ice bath, peel, and slice them in half lengthwise.\nStep 3: Remove yolks and place them in a bowl, then mash until smooth.\nStep 4: Add mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper to the yolks and mix until creamy.\nStep 5: Spoon or pipe the yolk mixture back into the egg whites.\nStep 6: In a skillet, melt butter over medium heat and sauté garlic until fragrant.\nStep 7: Add shrimp and seafood boil seasoning, cook until shrimp are pink and fully cooked.\nStep 8: Stir in hot sauce if using and remove from heat.\nStep 9: Place one shrimp on top of each deviled egg.\nStep 10: Drizzle remaining seafood butter sauce over the eggs.\nStep 11: Garnish with chopped parsley and serve.

Storage and Reheating Tips

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep shrimp separate if possible and assemble before serving for best texture. Do not reheat; serve chilled or slightly cool.