Seafood Deviled Eggs recipe

12 hard cooked eggs, halved and yolks removed
1/2 cup mayonnaise or to taste
1 teaspoon seafood seasoning
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 cup cooked and chopped salad shrimp
1 (6 ounce) can of crabmeat, drained
3 slices bacon, cooked and crumbled
2 tablespoons chopped, fresh parsley

Mash the yolks with a fork. Stir in the mayonnaise and seasonings. Add the shrimp and crab and mix well. Fill the egg white halves and chill. Just before serving sprinkle each egg with some of the chopped bacon and parsley.

Can be prepared up to 24 hours ahead of time.