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Crawfish Deviled Eggs Recipe

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4.2 from 70 reviews

This Crawfish Deviled Eggs recipe combines classic deviled eggs with a flavorful, buttery crawfish topping seasoned with Creole spices and hot sauce. Perfect as a festive appetizer or party snack, these deviled eggs offer a rich fusion of creamy, tangy, and mildly spicy flavors inspired by Louisiana cuisine.

Ingredients

Crawfish Topping

  • 12 oz. package of crawfish, defrosted if frozen
  • 1 stick butter (8 tablespoons)
  • 1 tablespoon green onions, chopped finely
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon Louisiana hot sauce
  • 1/4 teaspoon Cajun or Creole seasoning salt

Deviled Egg Filling

  • 12 eggs
  • 1 stalk celery, rinsed and finely diced
  • 1 green onion, rinsed and finely diced
  • 4 tablespoons Hellman’s Mayonnaise
  • 2 tablespoons Creole mustard (Zatarain’s recommended)
  • 1/4 teaspoon Cajun seasoning
  • 1 teaspoon Crystal hot sauce

Instructions

  1. Hard-Boil the Eggs: Place all 12 eggs in a medium pot and cover with water. Set over high heat and bring the water to a gentle boil. Boil for 2 minutes, then turn off the heat. Cover the pot and start a timer for 11 minutes to allow the eggs to finish cooking in the hot water.
  2. Cool and Peel Eggs: After 11 minutes, drain the eggs into a colander set in the sink. Run warm water over the eggs while gently cracking and removing their shells. Place the peeled eggs in a bowl.
  3. Prep Egg Halves: Cut each peeled egg in half lengthwise and carefully remove the yolks to a small bowl. Arrange the egg white halves on a plate and chill in the refrigerator while making the filling.
  4. Make Deviled Egg Filling: Finely dice the celery and green onion and add to the bowl with the egg yolks. Add 4 tablespoons Hellman’s Mayonnaise, 2 tablespoons Creole mustard, 1/4 teaspoon Cajun seasoning, and 1 teaspoon Crystal hot sauce. Mash everything together well with a fork until smooth and no lumps remain. Adjust seasoning to taste. Chill the filling for 15 to 30 minutes to meld flavors.
  5. Prepare Crawfish Topping: In a skillet over medium heat, combine the defrosted crawfish, 1 stick of butter, 1 tablespoon finely chopped green onions, 1 tablespoon fresh parsley, 1 teaspoon Louisiana hot sauce, and 1/4 teaspoon Cajun or Creole seasoning salt. Warm for 2 to 3 minutes until fragrant and just heated through. Remove from heat and let cool slightly to just warm or room temperature before assembling.
  6. Assemble Deviled Eggs: Spoon a generous amount of the deviled egg filling into each egg white half. Top each filled egg with a portion of the warm crawfish topping. For presentation, optionally sprinkle additional Cajun seasoning over the top.
  7. Serve: Serve immediately as a tasty appetizer or party snack.

Notes

  • Make sure not to overcook the eggs to avoid a greenish ring around the yolk.
  • Use good-quality mayonnaise and mustard for the best flavor.
  • The crawfish topping should be warmed just until fragrant and heated through, not boiled or fried.
  • Adjust the amount of hot sauce to your preferred spice level.
  • These deviled eggs are best served fresh but can be chilled for up to 1 day.

Find it online: https://flavorspath.com/crawfish-deviled-eggs-recipe/