Crawfish Deviled Eggs Recipes

CAJUN DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
• Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

CRAWFISH DEVILED EGGS

Steps:

• 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.

CRAWFISH REMOULADE DEVILED EGGS

Steps:

• Place eggs in a sauce pot and cover with cold water. Add a pinch of salt. Cook eggs over high heat. As soon as the water boils, remove from the heat, and cover the pot. Let the eggs sit for 12 minutes, then add ice to chill the eggs.
• Peel eggs and bisect, separating the tops from the bottoms. Remove the yolks and place in a mixing bowl.
• Take 24 whole crawfish tails and set aside. Rough chop the remaining tails. Add the chopped tails to the yolks. Add the remaining ingredients, except for the caviar, to the bowl. Stir to combine.
• Fill each egg white half with the crawfish mixture. Each white should hold about 1 tablespoon of mix.
• Top each deviled egg with a whole crawfish tail and a 1/4 teaspoon of caviar.

CRAWFISH STUFFED DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.

NOLA CRAWFISH-STUFFED DEVILED EGGS RECIPE

Steps:

• Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.