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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.

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

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.

Find it online: https://yumfoodusa.com/crawfish-eggs/