Crawfish Deviled Eggs

1
Debbie W

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.

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

How to Make Crawfish Deviled Eggs

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.

Printable Recipe Card

About Crawfish Deviled Eggs

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



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