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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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

Directions Step-By-Step

1
Cut 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
2
Add onion , jalapeno , mayo , creole mustard and lemon juice. Mix well. If you want it a little creamier you can add more mayo.
3
Add 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