I need some more party food recipes on this thing. Deviled eggs came to mind. Classic and always a win. Adding crawfish though? Yeah…check this out.
How to boil eggs:
- Make sure the water covers the eggs by 1 inch over.
- As soon as the water comes to a rapid, rolling boil, remove the pot from the heat and cover it with a lid. Keep the eggs in the water for 15 mins.
- Pour off the hot water and add the eggs to a bowl of ice water.
- Allow the eggs to soak in the ice bath for 8-10 mins.
See. Easy, right? And it works like a charm.
I highly suggest that you make these at least 8 hours before serving. A day before is recommended. The flavor gets better with time.
- 1 lb crawfish tails
- 6 hard boiled eggs
- 1 T butter
- 2 T diced onions
- 1 T diced celery
- 2-3 sliced jalapenos (seeded and diced)
- 1 T creole or cajun seasoning
- 2-3 T mayo
- 1 tsp Creole or Dijon mustard
- paprika and chives to garnish (optional)
- Peel and slice the eggs in halves; Remove the yolks and place them in a bowl separate from the whites
- In a skillet, melt the butter
- Add the onions, celery, and jalapenos.
- Saute until tender; about 4 mins
- Add in the crawfish tails and season with the creole or cajun seasoning
- Saute the crawfish for 3 mins then remove from the heat.
- Reserve 12 crawfish tails to the side for later.
- Add the yolks and all, but 1/4 of the crawfish mixer into a food processor*
- Pulse the processor a few times.
- Now, add in the mayo and creole mustard.
- Pulse until well combined
- Pour the mixture into a bowl
- Roughly chop the remaining 1/4 of the crawfish mixture and fold it into the bowl
- Use a piping bag, ziploc bag, or spoon to fill the egg whites with the filling.
- Top each deviled egg with one of the reserved crawfish tails
- Garnish with paprika and chives
- If not using a food processor, roughly chop all of the crawfish mixture (excluding the 12 tails) before adding it to the mashed yolks in a bowl.
- There maybe some leftover filling, so...eat it. Heck idk.