Crawfish Deviled Eggs
A delightful twist on classic deviled eggs, combining creamy filling with the bold flavors of crawfish.
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.
Notes
Serve your Crawfish Deviled Eggs chilled or at room temperature on a platter. Store leftovers in an airtight container in the refrigerator for up to 3 days, best enjoyed fresh.