Description
Crawfish Deviled Eggs are a creamy, flavorful twist on a classic appetizer, perfect for celebrating crawfish season, Mardi Gras, or any special occasion. Featuring a zesty crawfish topping with Cajun spices and a tangy filling, these deviled eggs are a crowd-pleasing favorite that’s both decadent and impressive for potlucks or parties.
Ingredients
Units
Scale
For the Crawfish Topping:
- 12 oz. crawfish tails (defrosted if frozen)
- 1 stick butter (1/2 cup)
- 1 tablespoon green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Louisiana hot sauce
- 1/4 teaspoon Cajun or Creole seasoning salt
For the Deviled Eggs:
- 12 eggs
- 1 stalk celery, rinsed
- 1 green onion, rinsed
- 4 tablespoons Hellman’s mayonnaise
- 2 tablespoons Creole mustard (e.g., Zatarain’s)
- 1/4 teaspoon Cajun seasoning
- 1 teaspoon Crystal hot sauce
Instructions
- Hard-Boil the Eggs:
- Place eggs in a medium pot and cover with water. Bring to a gentle boil over high heat.
- Once boiling, reduce heat to low and simmer for 12 minutes.
- Remove eggs, place in an ice water bath, and let cool. Peel and slice eggs in half lengthwise.
- Prepare the Crawfish Topping:
- Melt butter in a skillet over medium heat. Add crawfish, green onions, parsley, hot sauce, and Cajun seasoning.
- Sauté for 5–7 minutes until the crawfish are heated through and well coated in seasoning. Set aside to cool slightly.
- Make the Egg Filling:
- Scoop the yolks out of the halved eggs and place them in a bowl.
- Mash yolks with a fork, then mix in mayonnaise, Creole mustard, Cajun seasoning, and Crystal hot sauce until smooth.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Top each deviled egg with a spoonful of the crawfish topping mixture.
- Serve:
- Garnish with additional parsley or green onions if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Use freshly cooked crawfish if available for even more flavor.
- Adjust the level of spice by adding more or less hot sauce and Cajun seasoning.
- Leftovers can be stored in the refrigerator for up to 2 days.
