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Spicy Seafood Boil Deviled Eggs | Easy BBQ Side Dish
Chloe Richardson

Spicy Seafood Boil Deviled Eggs | Easy BBQ Side Dish

High-protein, pork-free deviled eggs infused with spicy seafood boil flavors. Creamy egg yolks blend with Cajun spices, shrimp, and beef sausage for a zesty, keto-friendly BBQ side that packs a punch without alcohol or carbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 12 large eggs, hard-boiled and peeled
  • 1 cup cooked shrimp, peeled and deveined (150g)
  • 1/2 cup beef smoked sausage, cooked and diced (65g)
  • 1/3 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp Old Bay seasoning
  • 1 tsp Cajun spice blend
  • 1 clove garlic, minced
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Lemon zest for garnish

Method
 

  1. Bring a pot of water to a boil. Gently add eggs and cook for 9-10 minutes. Transfer eggs to an ice bath and peel.
  2. In a small saucepan, melt butter, garlic, and 1 tsp Old Bay seasoning. Simmer while preparing the rest.
  3. In a bowl, mash egg yolks with mayonnaise, mustard, lemon juice, remaining Old Bay, Cajun spices, and red pepper flakes. Stir until smooth.
  4. Slice peeled eggs vertically and discard yolks (reserve for mash). Pack yolk mixture into the egg whites.
  5. Top each with a shrimp, sausage piece, and a drizzle of the Cajun butter sauce. Garnish with lemon zest.

Notes

For a spicier kick, add a dash of hot sauce to the yolk mixture.
Use turkey sausage for a lighter protein option.
Chill leftovers for up to 24 hours before serving.