Crawfish Deviled Eggs

Instructions

1. Cook the eggs: Place eggs in a medium pot and cover with water. Bring to a gentle boil over high heat. Boil for 2 minutes, then turn off the heat, cover, and set a timer for 11 minutes. Drain eggs into a colander and cool under warm running water.
2. Peel the eggs: Crack and remove the shells. Cut each egg in half lengthwise and remove yolks into a small bowl. Chill the egg whites while preparing the filling.
3. Prepare the deviled egg filling: Finely dice celery and green onion, add to the bowl with cooked yolks. Add mayonnaise, Creole mustard, Cajun seasoning, and Crystal hot sauce. Mash until smooth and well combined. Taste and adjust seasoning if needed. Chill for 15–30 minutes.
4. Prepare the crawfish topping: In a skillet, combine crawfish, butter, green onions, parsley, hot sauce, and Cajun seasoning. Warm for 2–3 minutes until fragrant. Let cool slightly so it’s not too hot before topping the eggs.
5. Assemble the eggs: Fill each egg white half with a generous amount of deviled egg filling. Top with the warm crawfish mixture.
6. Serve: Garnish with a light sprinkling of extra Cajun seasoning if desired. Serve immediately.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 12
• Difficulty: Medium

Variations & Substitutions

• Substitute crawfish with cooked shrimp or crab for a different seafood twist.
• Use regular Dijon mustard if Creole mustard isn’t available.
• Adjust the hot sauce to taste for more or less spice.
• Add paprika or smoked paprika on top for extra flavor and color.

Serving Suggestions