Posts Tagged with deviled eggs

Crawfish Deviled Eggs

Louisiana Favorites, Recipes, Seafood
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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.

 

First things first…boil the egg properly. NO GREENISH, GRAY rings around the yolks. I’m going to walk you through the steps on getting perfect, hard-boiled eggs every time.  

How to boil eggs:

  1. Make sure the water covers the eggs by 1 inch over.
  2. 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.
  3. Pour off the hot water and add the eggs to a bowl of ice water.
  4. Allow the eggs to soak in the ice bath for 8-10 mins.

See. Easy, right? And it works like a charm.

I used a food processor to blend my filling. If you don’t have one, no worries. Just be sure to finely dice the ingredients and mix well.

I highly suggest that you make these at least 8 hours before serving. A day before is recommended. The flavor gets better with time.

Happy Cooking,

B. Coop

Crawfish Deviled Eggs
Yields 12
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 lb crawfish tails
  2. 6 hard boiled eggs
  3. 1 T butter
  4. 2 T diced onions
  5. 1 T diced celery
  6. 2-3 sliced jalapenos (seeded and diced)
  7. 1 T creole or cajun seasoning
  8. 2-3 T mayo
  9. 1 tsp Creole or Dijon mustard
  10. paprika and chives to garnish (optional)
Instructions
  1. Peel and slice the eggs in halves; Remove the yolks and place them in a bowl separate from the whites
  2. In a skillet, melt the butter
  3. Add the onions, celery, and jalapenos.
  4. Saute until tender; about 4 mins
  5. Add in the crawfish tails and season with the creole or cajun seasoning
  6. Saute the crawfish for 3 mins then remove from the heat.
  7. Reserve 12 crawfish tails to the side for later.
  8. Add the yolks and all, but 1/4 of the crawfish mixer into a food processor*
  9. Pulse the processor a few times.
  10. Now, add in the mayo and creole mustard.
  11. Pulse until well combined
  12. Pour the mixture into a bowl
  13. Roughly chop the remaining 1/4 of the crawfish mixture and fold it into the bowl
  14. Use a piping bag, ziploc bag, or spoon to fill the egg whites with the filling.
  15. Top each deviled egg with one of the reserved crawfish tails
  16. Garnish with paprika and chives
  17. Enjoy!
Notes
  1. 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.
  2. There maybe some leftover filling, so...eat it. Heck idk.
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