Description
Crawfish Deviled Eggs are a delicious New Orleans-inspired appetizer perfect for gatherings.
Ingredients
Scale
- 12 oz Crawfish (package of defrosted crawfish; substitute with shrimp for a different twist)
- 1 stick Butter (for richness in the filling; avoid substitutions unless margarine)
- 1 tablespoon Green Onions (finely chopped; can substitute with chives)
- 1 tablespoon Fresh Parsley (chopped; optional for a simpler taste)
- 1 teaspoon Louisiana Hot Sauce (adjust for milder flavor)
- 1/4 teaspoon Cajun or Creole Seasoning Salt (use Old Bay if unavailable)
- 12 large Eggs (the foundation of the deviled eggs; no substitutions)
- 1 stalk Celery (rinsed; optional for a creamier bite)
- 4 tablespoons Mayonnaise (Hellman’s; Greek yogurt can be swapped)
- 2 tablespoons Creole Mustard (preferably Zatarain’s; Dijon mustard can be a substitute)
- 1/4 teaspoon Additional Cajun Seasoning (optional if you prefer less spice)
- 1 teaspoon Crystal Hot Sauce (omit if you prefer a milder taste)
Instructions
- Hard-Boil the Eggs: Place all 12 large eggs in a pot, covering them with water. Bring to a boil for 2 minutes. Then, turn off the heat, cover the pot, and let them sit for 11 minutes.
- Shell the Eggs: Drain the hot water from the pot, run warm water over the eggs, and carefully peel them. Gather the peeled eggs into a bowl for the next steps.
- Prep Egg Filling: Slice the boiled eggs in half lengthwise and transfer the yolks to a mixing bowl, keeping the whites in the fridge to chill.
- Mix Yolks: Finely dice the rinsed celery and green onion, adding them to the yolks along with mayonnaise, Creole mustard, Louisiana hot sauce, and Cajun seasoning. Mash the mixture until smooth and refrigerate for 15-30 minutes.
- Prepare Crawfish Topping: In a skillet, warm butter over medium heat. Add defrosted crawfish and remaining chopped ingredients, cooking for 2-3 minutes until fragrant and well combined.
- Assemble: Fill each chilled egg white half with the creamy yolk mixture, top with the sautéed crawfish mixture. Optionally, sprinkle with additional Cajun seasoning.
Notes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 egg half
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 200 mg