Description
Creamy deviled eggs topped with buttery Cajun-seasoned crawfish for a bold Southern appetizer.
Ingredients
Scale
- 12 large eggs
- 1 stalk celery, finely diced
- 1 green onion, finely chopped
- 4 tablespoons mayonnaise
- 2 tablespoons Creole mustard
- 1/4 teaspoon Cajun seasoning
- 1 teaspoon Crystal hot sauce
- 12 ounces crawfish tails
- 1 stick butter
- 1 tablespoon chopped green onions
- 1 tablespoon chopped parsley
- 1 teaspoon Louisiana hot sauce
- 1/4 teaspoon Cajun or Creole seasoning salt
Instructions
- Boil eggs, peel, and halve, removing yolks to a bowl
- Mash yolks with celery, green onion, mayonnaise, mustard, seasoning, and hot sauce until smooth
- Chill filling for 15 to 30 minutes
- Melt butter in skillet and warm crawfish with remaining topping ingredients
- Fill egg whites with yolk mixture
- Top with warm crawfish mixture and garnish
Notes
- Chill filling before assembling for best texture
- Warm crawfish topping gently to avoid melting filling
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Gulf Seafood
Nutrition
- Serving Size: 2 halves
- Calories: 203
- Sugar: 1g
- Sodium: 329mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 250mg