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Close-up of several Delightful Crawfish Deviled Eggs topped with seasoned crawfish and paprika on a serving platter.

Delightful Crawfish Deviled Eggs

  • Author: Emma
  • Total Time: 35 min
  • Yield: 24 halves 1x
  • Diet: Low Fat

Description

Make elegant, crowd-pleasing deviled eggs featuring a creamy filling topped with warm, seasoned crawfish, perfect for Southern gatherings.

Ingredients

Scale
  • 12 oz. crawfish (defrosted if frozen)
  • 1 stick butter
  • 1 T. green onions, finely chopped
  • 1 T. fresh chopped parsley
  • 1 t. Louisianna hot sauce
  • 1/4 t. cajun or creole seasoning salt
  • 12 eggs
  • 1 stalk celery, rinsed
  • 1 green onion, rinsed
  • 4 T. Hellman’s Mayonnaise
  • 2 T. Creole Mustard
  • 1/4 t. Cajun Seasoning
  • 1 t. Crystal Hot Sauce

Instructions

  1. Hard-boil the eggs: Place all eggs in a medium pot and cover with water. Set over high heat and cook until the water reaches a gentle boil.
  2. Boil for 2 minutes, then turn off the heat, cover the eggs, and set a timer for 11 minutes.
  3. Drain the eggs into a colander in the sink.
  4. Under warm running water, crack and remove the shells from the eggs. Place all boiled eggs into a bowl.
  5. Prep the eggs: Cut each egg in half and remove the yolk to a small bowl. Place each egg white half on a plate and chill while you prepare the filling.
  6. For the deviled egg filling: Finely dice the celery and the rinsed green onion and add them to the bowl with the cooked egg yolks.
  7. Add the mayonnaise, Creole Mustard, Cajun Seasoning, and Crystal Hot Sauce to the yolks. Mash well with a fork until no lumps remain. Taste for seasoning. Chill for 15-30 minutes.
  8. For the crawfish topping: Place the crawfish, butter, chopped green onions, parsley, Louisianna hot sauce, and cajun or creole seasoning salt into a skillet. Warm for 2-3 minutes until the topping becomes fragrant.
  9. Let the crawfish topping cool until it is just warm to room temperature.
  10. Fill each egg white half with a generous amount of the deviled egg filling.
  11. Top each deviled egg with the warm crawfish topping.
  12. Serve immediately. Garnish with extra cajun seasoning if you wish.

Notes

  • This recipe brings New Orleans flavors to a classic appetizer.
  • The crawfish topping should be warm, not hot, when placed on the chilled filling.
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Category: Appetizer
  • Method: Boiling and Filling
  • Cuisine: Southern/Creole

Nutrition

  • Serving Size: 2 halves
  • Calories: 120
  • Sugar: 1
  • Sodium: 250
  • Fat: 9
  • Saturated Fat: 4
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 6
  • Cholesterol: 150

Keywords: Crawfish Deviled Eggs, Southern Appetizers, Cajun Cuisine, Creole Recipes, New Orleans Appetizers, Party Food, Seafood Appetizer, Deviled Eggs Recipe

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Find it online: https://senarecipes.com/delightful-crawfish-deviled-eggs/