See the full recipe card above for servings and a full list of ingredients<\/em>.<\/p>\nHow to Make Seafood Salad Deviled Eggs<\/h2>\n Start by hard boiling your eggs, then grill the shrimp before assembling the filling.<\/p>\n
Step 1: Hard boil the eggs<\/h2>\n Place a pot of water on the stove and bring it to a boil. Add the eggs and boil for 10 minutes. Remove from heat and let sit for 5 minutes, then transfer to an ice bath for 10 minutes. Crack and remove the shells.<\/p>\n
GCG PRO TIP: <\/strong>Or cheat like I do sometimes and buy the pre-hardboiled eggs at the grocery store. <\/pre>\nStep 2: Season and grill the shrimp<\/h2>\n Toss the shrimp with olive oil and Girls Can Grill Chicken Rub. Heat the grill to medium-high heat and grill the shrimp for a few minutes per side, until opaque and firm.<\/p>\nGCG PRO TIP: <\/strong>Shrimp cook fast. Pull them the moment they turn opaque so they don't turn rubbery.<\/pre>\nStep 3: Chop the shrimp<\/h2>\n Let the shrimp cool, then chop. You\u2019ll need 1 cup of chopped shrimp for the filling. Set aside 12 smal pieces to use as a garnish on top of the finished eggs.<\/p>\n
Step 4: Prep the eggs<\/h2>\n Halve the hard boiled eggs and remove the yolks. Mash the yolks with a fork until smooth.<\/p>\nStep 5: Build the filling<\/h2>\n Mix the mashed yolks with mayo and mustard until smooth. Stir in the celery and shallot, then gently fold in the chopped shrimp and crab meat. Season with salt and pepper to taste.<\/p>\n\nGCG PRO TIP: <\/strong>Fold the shrimp and crab in gently so you don't shred the crab meat or turn the filling mushy.<\/pre>\nStep 6: Fill the eggs<\/h2>\n Scoop the seafood salad filling into the egg white halves, mounding it slightly. Top each with a reserved piece of grilled shrimp and a dusting of paprika. Add diced green onions or chives for extra color, if you like.<\/p>\nGCG PRO TIP: Y<\/strong>ou'll have about a cup of filling left over. See the Storage section below for ways to use it.<\/pre>\nHow to Serve Seafood Salad Deviled Eggs<\/h2>\n Arrange the deviled eggs on a platter and serve chilled as part of a party spread, alongside other grilled appetizers<\/a>. They\u2019re a natural fit for holiday tables, potlucks, and summer cookouts.<\/p>\nStorage<\/h2>\n Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.<\/p>\nThe extra cup of seafood salad filling can be refrigerated separately for up to 3 days. Serve it with crackers, use it for sandwiches, or scoop it into 6 more hard-boiled eggs. If you make more deviled eggs, don\u2019t mix their yolks into the filling <\/p>\n
![\"pitmasters.\"](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2024\/09\/pitmasters.jpg\")
<\/a><\/figure>\n<\/div>\n![\"Platter](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/08\/seafood-deviled-egg-close.jpg\"\/)
![\"Platter](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/08\/seafood-deviled-egg-close.jpg\")
<\/figure>\n