Cajun Crawfish Deviled Eggs
These Cajun Crawfish Deviled Eggs take classic deviled eggs up a notch with a buttery, spicy crawfish topping. Creamy egg yolk filling meets tender Louisiana crawfish tails seasoned with hot sauce and Creole spices—an irresistible appetizer for parties or game day!
Ingredients
Crawfish Topping:
- 12 oz. package of crawfish tails defrosted if frozen
- 1 stick butter
- 1 tablespoon green onions finely chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Louisiana hot sauce
- ¼ teaspoon Cajun or Creole seasoning salt
Deviled Eggs:
- 12 eggs
- 1 stalk celery rinsed
- 1 green onion rinsed
- 4 tablespoons Hellman’s mayonnaise
- 2 tablespoons Creole mustard like Zatarain’s
- ¼ teaspoon Cajun seasoning
- 1 teaspoon Crystal hot sauce
Instructions
- Boil eggs: Add eggs to a pot with water, bring to a boil.
- Boil 2 minutes, cover and let sit for 11 minutes. Drain and peel.
- Cut eggs in half. Remove yolks to a bowl and chill whites.
- Finely dice celery and green onion.
- Add to yolks with mayo, mustard, seasoning, and hot sauce.
- Mash until smooth. Chill.
- Sauté crawfish topping: Melt butter in a skillet.
- See full steps with tips & photos → https://wimpysdiner.net/cajun-crawfish-deviled-eggs/
Notes
- Make-Ahead: Prepare the egg filling and crawfish topping up to 2 hours ahead. Keep them chilled separately; assemble just before serving.
- Spice Level: Increase or omit hot sauce to suit your heat preference.
- Crawfish Swap: Shrimp or small scallops work well if crawfish aren’t available.