Print Recipe

Thad's Crawfish Deviled Eggs

Crawfish Deviled Eggs Recipe

Crawfish Deviled Eggs are a twist on the same old deviled eggs! The addition of the seasoned crawfish tails adds a Cajun kick!


  • 6 eggs, hard boiled and peeled
  • 1 lb. (or more) crawfish tails; cooked, peeled, chopped and seasoned to taste.

Basic Egg Filling:

  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • Salt to taste (optional)
  • Pepper to taste (optional)
  • Cajun seasonings to taste (optional)


  1. Cut eggs in half, lengthwise.
  2. Scoop out the egg yolks gently, trying not to tear eggs and add to a mixing bowl.
  3. Arrange eggs on a serving platter, empty side up.
  4. Mash egg yolks with mayonnaise, mustard, salt, pepper or Cajun seasonings to taste.
  5. Add chopped crawfish tails.
  6. Sprinkle with smoked paprika if desired and serve.
  7. Add cooked crawfish claws to the top of the eggs in the middle for presentation if desired.

Recipe yields 12 crawfish deviled eggs.

Variation: You may use cooked, chopped and peeled shrimp if crawfish are not available in your area.

Recipe and photo courtesy of Thaddeus Hebert, used with permission.

Cajun Recipes-Cajun and Creole Recipes
Non Cajun Appetizers



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by