Description
Take your deviled eggs to the next level with this Cajun Crawfish Deviled Eggs recipe! Loaded with creamy yolks, Creole mustard, and a buttery, spiced crawfish topping, these eggs are a bold and flavorful appetizer perfect for parties or holiday gatherings.
Ingredients
Units
Scale
Produce:
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped, for garnish)
Eggs:
- 6 large eggs (hard-boiled)
Seafood:
- 1/2 cup cooked crawfish tails (chopped)
Condiments:
- 2 tbsp mayonnaise
- 1 tsp Creole mustard (or Dijon mustard with a dash of hot sauce)
- 1/2 tsp hot sauce (adjust to taste)
Baking & Spices:
- 1/4 tsp Cajun seasoning
- 1/8 tsp paprika (for garnish)
- Salt and pepper to taste
Dairy:
- 1 tbsp butter
Instructions
- Boil and Prep Eggs:
- Hard-boil the eggs, peel them, and slice them in half lengthwise. Remove the yolks and place them in a bowl, setting the whites aside.
- Prepare the Yolk Mixture:
- Mash the egg yolks with a fork until smooth. Mix in mayonnaise, Creole mustard, hot sauce, Cajun seasoning, and a pinch of salt and pepper. Adjust seasoning to taste.
- Cook the Crawfish:
- In a small skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds.
- Stir in the chopped crawfish tails and a pinch of Cajun seasoning. Cook for 2–3 minutes until warmed through. Remove from heat.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg whites. Top each deviled egg with a small spoonful of the cooked crawfish mixture.
- Garnish and Serve:
- Sprinkle with paprika and chopped parsley. Serve immediately or refrigerate until ready to serve.
Notes
- For an extra kick, add finely diced jalapeños or more hot sauce to the yolk mixture.
- If crawfish tails are unavailable, shrimp or crab meat can be used as a substitute.
- These can be made up to a day ahead; just assemble and garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boil & Sauté
- Cuisine: Southern, Cajun
