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crawfish deviled eggs

(1 rating)
debbie110772 avatar
Recipe by
Debbie W
@debbie110772
SW, LA

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.

(1 rating)
yield 16
prep time 30 Min
cook time 15 Min
method No-Cook or Other

Ingredients For crawfish deviled eggs

  • 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

  • 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.
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