Crawfish Deviled Eggs
Creamy deviled eggs with a creole mustard filling and a buttery, spiced crawfish topping.
Equipment
- Large saucepan
- Skillet
- Mixing bowl
- piping bag
Ingredients
- 12 large eggs
- 12 oz cooked crawfish tail meat thawed and patted dry
- 2 tbsp unsalted butter
- 1 tbsp green onions finely chopped, plus 1 sliced for garnish
- 1 tbsp fresh parsley chopped, plus extra for garnish
- 2 tsp Louisiana style hot sauce divided
- ¼ tsp Cajun seasoning
- 4 tbsp mayonnaise
- 2 tbsp creole mustard
- 1 celery stalk finely diced
Instructions
- Boil. Cover 12 eggs with cold water, bring to a boil, then cover off the heat for 11 to 12 minutes. Cool in ice water for 10 minutes and peel.
- Cook the crawfish. Melt 2 tablespoons butter over medium heat, add 12 ounces crawfish, 1 tablespoon green onions, 1 tablespoon parsley, 1 teaspoon hot sauce, and 1/4 teaspoon Cajun seasoning, and cook 3 to 5 minutes until steaming hot. Cool for 10 minutes.
- Make the filling. Mash the yolks with 4 tablespoons mayonnaise, 2 tablespoons creole mustard, the remaining 1 teaspoon hot sauce, and 1 diced celery stalk until creamy, then stir in half of the crawfish.
- Fill. Mound the filling into the whites and top with the remaining crawfish.
- Garnish and chill. Scatter with parsley and sliced green onion and refrigerate at least 1 hour before serving.
Notes
Substitutions: Chopped cooked shrimp replaces the crawfish. Whole grain mustard plus a pinch of horseradish replaces creole mustard.
Tips: Pat the crawfish and whites dry and cool the topping before mixing.
Storage: Refrigerate covered for up to 3 days. Do not freeze.