Crawfish Deviled Eggs

Debbie wright

By
@debbie110772

I am not a big fan of plain deviled eggs but I love to reinvent them. This is one of the ways I love them. This is a great dish to use with leftover crawfish from a crawfish boil or when you buy a 1 pound bag reserve 16 for your eggs and use the rest for another yummy crawfish dish. I made this for a party and the were gone quickly.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
16
Prep:
30 Min
Cook:
15 Min
Method:
No-Cook or Other

Ingredients

8
large boiled eggs
2 Tbsp
finely chopped onions
6-8
pickled jalapeno slices chopped finely
1/4 tsp
creole seasoning
1 Tbsp
lemon juice
3 Tbsp
mayonnaise
1 Tbsp
creole mustard
16
crawfish tails
1-2 tsp
creole seasoning

Step-By-Step

1Cut the 8 eggs length wise and remove yolks and place in a bowl . Smash the yolks with a fork or potato smasher. Reserve the whites to be filled later

2Add onion , jalapeno , mayo , creole mustard and lemon juice. Mix well. If you want it a little creamier you can add more mayo.

3Add Yolk mixture to the 16 halves of egg whites . Top with a crawfish tail and sprinkle with creole seasoning to taste. Refrigerate until served.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Cajun/Creole
Dietary Needs: Low Carb