Crawfish Deviled Eggs
By
Debbie W
@debbie110772
10
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.
Rating:
★★★★★ 1 vote5
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
How to Make Crawfish Deviled Eggs
- 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 Crawfish Deviled Eggs
Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Cajun/Creole
Dietary Needs: Low Carb
