Crawfish Deviled Eggs Recipe
This Crawfish Deviled Eggs recipe combines creamy deviled egg filling with a spicy, buttery crawfish topping, delivering a perfect balance of rich flavors and Southern Cajun heat. Ideal as an appetizer or party dish, these deviled eggs are elevated with Creole mustard, hot sauce, and fresh herbs for an unforgettable bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Cajun/Creole
Ingredients
Scale
Crawfish Topping:
- 12 oz. package of crawfish, defrosted if frozen
- 1 stick butter (8 tablespoons)
- 1 tablespoon green onions, finely chopped
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Louisiana hot sauce
- 1/4 teaspoon Cajun or Creole seasoning salt
Deviled Egg Filling and Eggs:
- 12 large 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
- Hard-Boil the Eggs: Place all eggs in a medium pot and cover completely with water. Set over high heat and bring water to a gentle boil. Boil the eggs for 2 minutes, then turn off the heat and cover the pot. Let the eggs sit covered for 11 minutes.
- Cool and Peel Eggs: After 11 minutes, drain the hot water into a colander. Run warm water over the eggs while gently cracking and removing the shells. Place peeled eggs in a bowl.
- Prepare Egg Whites and Yolks: Slice each egg in half lengthwise. Carefully remove the yolks to a small bowl and place the egg white halves on a plate in the refrigerator to chill.
- Make the Deviled Egg Filling: Finely dice the celery and green onion, and add them to the egg yolks. Add mayonnaise, Creole mustard, Cajun seasoning, and Crystal hot sauce. Mash all ingredients together thoroughly with a fork until smooth and well combined. Adjust seasoning to taste. Chill filling for 15 to 30 minutes.
- Prepare Crawfish Topping: In a skillet over medium heat, combine crawfish, butter, chopped green onions, parsley, Louisiana hot sauce, and Cajun seasoning salt. Warm gently for 2 to 3 minutes until the topping becomes fragrant, but do not overcook. Allow topping to cool slightly to near room temperature before topping eggs.
- Assemble Deviled Eggs: Spoon a generous amount of the deviled egg filling into each egg white half. Top each with a spoonful of the warm crawfish mixture.
- Serve and Garnish: Serve immediately. Optionally, sprinkle additional Cajun seasoning over the finished deviled eggs for extra flavor and visual appeal.
Notes
- Use fresh eggs for easier peeling.
- Crawfish topping should be warm, not hot, to avoid making the deviled eggs soggy.
- Adjust spice levels by varying the amount of hot sauce and Cajun seasoning.
- For best results, chill the egg whites while preparing the filling.
- Serve deviled eggs immediately after assembling to maintain texture and freshness.
Keywords: Crawfish Deviled Eggs, Cajun Deviled Eggs, Creole Appetizer, Southern Deviled Eggs, Spicy Deviled Eggs, Party Appetizer
Find it online: https://cheframi.com/crawfish-deviled-eggs-recipe/
