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–+ servings

Crawfish Deviled Eggs Recipe

A delicious twist on traditional deviled eggs, featuring creamy filling mixed with crawfish for a unique flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Eggs
  • 6 large eggs hard-boiled
Filling
  • 1 cup crawfish tails cooked and chopped
  • 1 tablespoon mayonnaise adjust to taste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce adjust to taste
  • 2 tablespoons green onions chopped
  • 1 teaspoon lemon juice freshly squeezed
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Garnish
  • 1 tablespoon paprika for sprinkling
  • 2 tablespoons fresh parsley chopped

Method
 

Prepare the Eggs
  1. Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
  2. After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes. Peel the eggs once cooled.
Make the Filling
  1. Cut the peeled eggs in half lengthwise and remove the yolks. Place yolks in a mixing bowl.
  2. Add crawfish tails, mayonnaise, Dijon mustard, hot sauce, green onions, lemon juice, salt, and pepper to the yolks. Mash and mix until smooth.
Assemble the Deviled Eggs
  1. Spoon or pipe the crawfish mixture back into the egg white halves.
  2. Sprinkle with paprika and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 200mgPotassium: 100mgVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

These deviled eggs can be made a few hours in advance and stored in the refrigerator until ready to serve.

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