Crawfish Eggs

These Crawfish Deviled Eggs bring a Southern flair to a classic appetizer, marrying the creamy richness of traditional deviled eggs with the bold, spicy, and buttery charm of Cajun cuisine. Featuring tender crawfish tails sautéed in garlic butter and nestled atop a smooth, seasoned yolk filling, these indulgent bites are ideal for brunches, holiday spreads, or any occasion where seafood lovers gather.

Why You’ll Love This Recipe

If you’re looking for a deviled egg recipe that stands out, this one delivers. With layers of flavor from Dijon mustard, lemon juice, Cajun seasoning, and garlic-buttered crawfish, each egg is a luxurious and savory treat. The dish is also gluten-free, easy to prepare, and perfect for serving at upscale gatherings or casual get-togethers with a Louisiana twist. It’s a conversation-starting appetizer that offers something truly special.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp lemon juice
• 1/2 tsp Cajun seasoning
• Salt and pepper, to taste
• 1 tbsp unsalted butter
• 1 clove garlic, minced
• 1/3 cup cooked crawfish tails, chopped if large
• 1 tbsp chopped fresh parsley or green onions (for garnish)
• Smoked paprika, for garnish

directions

1. Place the eggs in a pot and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool, then peel.
2. Slice the eggs in half lengthwise and remove the yolks.
3. In a bowl, mash the yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, salt, and pepper until the mixture is smooth.
4. In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds.
5. Add the crawfish tails and cook for 2–3 minutes until warmed through and coated in garlic butter. Remove from heat.
6. Pipe or spoon the yolk mixture into the egg white halves.
7. Top each deviled egg with a small spoonful of the sautéed crawfish.
8. Garnish with chopped parsley or green onions and a dash of smoked paprika.
9. Serve chilled or slightly warm, as desired.

Servings and timing

• Servings: 6 servings
• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Calories: Approximately 170 kcal per serving

Variations

• Spicier Option: Add a pinch of cayenne pepper or a few dashes of hot sauce to the yolk mixture.
• Creole Blend: Use Creole seasoning in place of Cajun for a slightly different spice profile.
• Shrimp Alternative: Substitute chopped shrimp if crawfish isn’t available.
• Avocado Twist: Mix mashed avocado into the yolk mixture for extra creaminess and a nutritional boost.
• Pickled Touch: Add finely chopped pickles or pickled okra for tangy contrast.

storage/reheating

Crawfish Deviled Eggs should be stored in an airtight container in the refrigerator and consumed within 2 days for the best flavor and texture. Because they contain seafood and mayonnaise, freezing is not recommended. Reheating is not necessary; serve cold or allow to come slightly to room temperature before serving.

FAQs

Can I use frozen crawfish tails for this recipe?

Yes, frozen crawfish tails work well. Be sure to thaw and drain them thoroughly before sautéing.

How spicy are these deviled eggs?

The spice level is mild to moderate. You can adjust the Cajun seasoning to your preference.

What if I can’t find crawfish?

Shrimp or crab meat are excellent substitutes and still offer a delicious seafood flavor.

Can I make these deviled eggs ahead of time?

Yes, prepare the filling and boil the eggs ahead of time. Assemble shortly before serving for best results.

What should I serve with these deviled eggs?

They pair well with other Southern-inspired appetizers, light salads, or a chilled sparkling wine.

Do I need to chop the crawfish tails?

Only if the tails are large. Smaller pieces fit better on the egg halves and are easier to eat.

How do I make this recipe more elegant for a formal event?

Use a piping bag with a star tip for the yolk mixture and garnish with microgreens or a lemon zest curl.

Is this dish suitable for a brunch menu?

Absolutely. The rich and savory profile complements other brunch staples beautifully.

Can I make these eggs without garlic?

Yes, omit the garlic if desired, though it adds depth to the flavor of the crawfish topping.

How can I make this recipe lower in fat?

Use light mayonnaise and reduce the amount of butter used in sautéing the crawfish.

Conclusion

Crawfish Deviled Eggs are a decadent and flavorful twist on a beloved appetizer, infusing the creamy base with a punch of Cajun spice and topping it with succulent garlic-butter crawfish. Whether you’re entertaining guests or treating yourself, these Southern-inspired eggs are a gourmet bite that delivers elegance and bold flavor in one delicious package. Perfect for seafood lovers and anyone looking to elevate their appetizer game.

Crawfish Deviled Eggs

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Indulge in bold Southern flavor with these Crawfish Deviled Eggs, featuring creamy Cajun-spiced yolk filling and buttery garlic crawfish tails. Perfect as a gourmet appetizer for seafood lovers, brunch spreads, and festive gatherings.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Boiled
• Cuisine: Southern
• Diet: Gluten Free

Ingredients

• 6 large eggs

• 1/4 cup mayonnaise

• 1 tsp Dijon mustard

• 1/2 tsp lemon juice

• 1/2 tsp Cajun seasoning

• Salt and pepper, to taste

• 1 tbsp unsalted butter

• 1 clove garlic, minced

• 1/3 cup cooked crawfish tails, chopped if large

• 1 tbsp chopped fresh parsley or green onions (for garnish)

• Smoked paprika, for garnish

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Instructions

1. Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let sit for 10–12 minutes. Cool in an ice bath and peel.

2. Slice eggs in half lengthwise and remove yolks. In a bowl, mash yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, salt, and pepper until smooth.

3. In a skillet, melt butter over medium heat. Sauté minced garlic for 30 seconds, then add crawfish tails. Cook for 2–3 minutes until heated and coated in garlic butter. Remove from heat.

4. Pipe or spoon the yolk mixture into the egg whites.

5. Top each deviled egg with a spoonful of the garlic-butter crawfish.

6. Garnish with fresh parsley or green onions and a light dusting of smoked paprika.

7. Serve chilled or slightly warm.

Notes

• Crawfish can be substituted with shrimp or crab for variety.

• Best served fresh but can be made a few hours ahead and refrigerated.

• Adjust Cajun seasoning for desired spice level.