Introduction

Crawfish deviled eggs are a flavorful twist on a classic appetizer, combining creamy deviled egg filling with a spicy crawfish topping. This dish is perfect for gatherings or as a special snack that brings a Louisiana flair to your table.

The image shows several deviled eggs each cut in half with smooth white egg whites as the base layer. The next layer is a creamy, pale yellow egg yolk filling mixed with green herbs for texture and color. On top of the filling, there are small cooked shrimp that are orange-pink with light char marks, garnished with bright green herb leaves. A sprinkle of red paprika powder is dusted over both the eggs and the filling, adding a fine red touch. All the deviled eggs rest on a shiny white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 eggs
12 oz. package of crawfish (defrosted if frozen)
1 stick butter
1 tablespoon green onions, chopped finely
1 tablespoon fresh parsley, chopped
1 teaspoon Louisiana hot sauce
¼ teaspoon Cajun or Creole seasoning salt
1 stalk celery, rinsed
1 green onion, rinsed
4 tablespoons Hellman’s Mayonnaise
2 tablespoons Creole mustard (Zatarain’s recommended)
¼ teaspoon Cajun seasoning
1 teaspoon Crystal hot sauce

Instructions

Step 1: Place all eggs in a medium pot and cover them with water. Heat on high until the water reaches a gentle boil. Boil for 2 minutes, then turn off the heat, cover the pot, and set a timer for 11 minutes.
Step 2: Drain the eggs into a colander. Under warm running water, carefully crack and peel the eggs. Place the peeled eggs in a bowl.
Step 3: Slice each egg in half lengthwise and carefully remove the yolks to a small bowl. Arrange the egg white halves on a plate and chill them while preparing the filling.
Step 4: Finely dice the celery and green onion and add them to the bowl with the cooked egg yolks. Add mayonnaise, Creole mustard, Cajun seasoning, and Crystal hot sauce. Mash everything thoroughly with a fork until smooth. Taste and adjust seasoning as needed. Chill the mixture for 15-30 minutes.
Step 5: For the crawfish topping, melt butter in a skillet over medium heat. Add crawfish, chopped green onions, parsley, Louisiana hot sauce, and Cajun or Creole seasoning salt. Warm for 2-3 minutes until fragrant, then remove from heat and let cool to just warm or room temperature.
Step 6: Spoon a generous amount of the deviled egg filling into each egg white half. Top each with a portion of the warm crawfish mixture.
Step 7: Serve immediately, garnished with a light sprinkling of additional Cajun seasoning if desired.

Tips & Variations

For a milder version, reduce or omit the hot sauces to suit your spice preference.
Use fresh crawfish when possible for the best flavor; canned crawfish tails can be a convenient alternative.
Chilling the deviled egg filling before assembly helps it hold better and enhances the flavors.
Garnish with finely chopped chives or paprika for an extra pop of color.

Storage

Store assembled deviled eggs in an airtight container in the refrigerator and consume within 1 day for best freshness. If storing filling and topping separately, keep deviled egg filling chilled and crawfish topping covered at room temperature or lightly warmed before assembling. Reheat the crawfish topping gently on the stove before serving.

How to Serve

A close-up view of four deviled eggs arranged nicely on a white marbled surface, each egg showing two layers; the bottom layer is the smooth white egg white halves, and the top layer is creamy yellow egg yolk mixed with herbs and spices, sprinkled with paprika giving a red dusting, topped with bright orange shrimp pieces and fresh green parsley leaves, creating a colorful and textured look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these deviled eggs ahead of time?

You can prepare the deviled egg filling and crawfish topping in advance, but it’s best to assemble the eggs just before serving to keep the whites from getting soggy and the crawfish topping at the ideal temperature.

What can I substitute if I don’t have Creole mustard?

If Creole mustard isn’t available, Dijon or spicy brown mustard can be used as a substitute to maintain the tangy flavor profile.