Crawfish Deviled Eggs

Name: Crawfish Deviled Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Cuisine: Cajun/Creole
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

By Debbie W
@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.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

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
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How to Make Crawfish Deviled Eggs

Step-by-Step

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

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