Crawfish Deviled Eggs are a delightful twist on the classic deviled eggs, combining creamy filling with the bold flavors of crawfish. This dish is perfect for gatherings, picnics, or even a weekend treat. They’re easy to make and pack a flavor punch that will impress your friends and family.
Why Make This Recipe
If you’re looking for a way to elevate your usual appetizer game, Crawfish Deviled Eggs are an excellent choice. They bring a unique taste that comes from the rich crawfish and spicy seasonings. Plus, these deviled eggs are simple to prepare and make for a delicious finger food that everyone can enjoy. With only a few ingredients, you can create a dish that adds a bit of Southern flair to your table.
How to Make Crawfish Deviled Eggs
Ingredients:
Crawfish Topping:
- 12 oz. package of crawfish (defrosted if frozen)
- 1 stick butter
- 1 T. green onions (chopped finely)
- 1 T. fresh chopped parsley
- 1 t. Louisiana hot sauce
- 1/4 t. Cajun or Creole seasoning salt
Egg Mixture:
- 12 eggs
- 1 stalk of celery (rinsed)
- 1 green onion (rinsed)
- 4 T. Hellman’s Mayonnaise
- 2 T. Creole Mustard (I used Zatarain’s)
- ¼ t. Cajun Seasoning
- 1 t. Crystal Hot Sauce
Directions:
- To hard-boil the eggs: Place all the eggs in a medium pot and cover them with water. Set over high heat and cook until the water comes to a gentle boil.
- Boil for 2 minutes, then shut off the heat, cover the pot, and start a timer for 11 minutes.
- Place a colander in the sink to prepare for deshelling the eggs. As soon as the timer goes off, drain the eggs into the colander.
- Under warm running water, crack the eggs and remove their shells. Place all of the boiled eggs into a bowl.
- Next, chop the celery and green onion and set them aside.
- In a skillet, melt the butter over medium heat. Add the crawfish, green onions, parsley, hot sauce, and Cajun seasoning salt. Cook for about 3-5 minutes, stirring continuously until heated through.
- Slice the hard-boiled eggs in half and scoop out the yolks into a mixing bowl.
- To the yolks, add the mayonnaise, Creole mustard, Cajun seasoning, sliced celery, and the crawfish mixture. Mix well until you have a creamy filling.
- Spoon the yolk mixture back into the egg whites. Garnish each egg with a sprinkle of extra parsley and green onions if desired.
How to Serve Crawfish Deviled Eggs
Serve your Crawfish Deviled Eggs chilled or at room temperature on a platter. They make an excellent addition to any appetizer table. You can also serve them with cocktail sauce for a little extra zing!
How to Store Crawfish Deviled Eggs
Store leftover Crawfish Deviled Eggs in an airtight container in the refrigerator. They can be kept for up to 3 days, but they are best enjoyed fresh.
Tips to Make Crawfish Deviled Eggs
- Ensure your crawfish is well-drained to keep the filling from becoming too wet.
- If you’re not a fan of spice, adjust the amount of hot sauce or seasoning to suit your taste.
- For added creaminess, you can substitute half of the mayonnaise with sour cream.
Variations
You can substitute crawfish with shrimp or crab for a different flavor. Additionally, try adding diced pickles or olives for more texture.
FAQs
Q: Can I make Crawfish Deviled Eggs ahead of time?
A: Yes! You can prepare them a day in advance. Just store them in the refrigerator until you’re ready to serve.
Q: What if I can’t find crawfish?
A: You can use shrimp or crab meat as an alternative for a similar taste and texture.
Q: Can I freeze Crawfish Deviled Eggs?
A: It’s not recommended to freeze them as the texture of the eggs and filling may change once thawed. They are best served fresh.
Crawfish Deviled Eggs
Ingredients
Crawfish Topping
- 12 oz crawfish (defrosted if frozen)
- 1 stick butter
- 1 T green onions (chopped finely)
- 1 T fresh chopped parsley
- 1 t Louisiana hot sauce
- ¼ t Cajun or Creole seasoning salt
Egg Mixture
- 12 pieces eggs
- 1 stalk celery (rinsed)
- 1 green onion (rinsed)
- 4 T Hellman’s Mayonnaise
- 2 T Creole Mustard (I used Zatarain’s)
- ¼ t Cajun Seasoning
- 1 t Crystal Hot Sauce
Instructions
Preparation
- To hard-boil the eggs, place all the eggs in a medium pot and cover them with water. Set over high heat and cook until the water comes to a gentle boil.
- Boil for 2 minutes, then shut off the heat, cover the pot, and start a timer for 11 minutes.
- Prepare a colander in the sink to deshell the eggs. As soon as the timer goes off, drain the eggs into the colander.
- Under warm running water, crack the eggs and remove their shells. Place all of the boiled eggs into a bowl.
- Chop the celery and green onion and set them aside.
Cooking
- In a skillet, melt the butter over medium heat. Add the crawfish, green onions, parsley, hot sauce, and Cajun seasoning salt. Cook for about 3-5 minutes, stirring continuously until heated through.
Assembly
- Slice the hard-boiled eggs in half and scoop out the yolks into a mixing bowl.
- To the yolks, add the mayonnaise, Creole mustard, Cajun seasoning, sliced celery, and the crawfish mixture. Mix well until you have a creamy filling.
- Spoon the yolk mixture back into the egg whites. Garnish each egg with a sprinkle of extra parsley and green onions if desired.
