Crawfish Deviled Eggs
Crawfish Deviled Eggs are an exquisite twist on a classic appetizer that brings a burst of flavor to any gathering. This delightful recipe combines creamy egg yolks with succulent crawfish, fresh herbs, and a hint of spice, making it perfect for potlucks, parties, or festive occasions.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 24 half eggs 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 12 eggs
- 12 oz. crawfish (defrosted if frozen)
- 1 stick butter
- 4 T. mayonnaise
- 2 T. Creole mustard
- 1 stalk celery
- 1 T. green onions (chopped finely)
- 1 T. fresh chopped parsley
- 1 t. Louisiana hot sauce
- 1/4 t. cajun or creole seasoning salt
- ¼ t. Cajun Seasoning
- 1 t. Crystal Hot Sauce
Instructions
- Hard-boil the eggs by placing them in a medium pot and covering with water. Bring to a gentle boil.
- Boil for 2 minutes, then cover and let sit off heat for 11 minutes.
- Drain the eggs and cool under running water before peeling.
- In a mixing bowl, combine egg yolks with mayonnaise, mustard, diced celery, and seasonings until smooth.
- Fold in crawfish mixture made from sautéing crawfish in butter with green onions and spices.
- Fill each egg white half with the mixture and garnish as desired.
Nutrition
- Serving Size: 1 half egg (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
Find it online: https://nobakeheaven.com/crawfish-deviled-eggs-recipe/