Thad's Crawfish Deviled Eggs
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
- 1 teaspoon yellow mustard
- Salt to taste (optional)
- Pepper to
- Cajun seasonings to taste (optional)
Cut eggs in half, lengthwise.
Scoop out the egg yolks gently,
trying not to tear eggs and add to a mixing bowl.
Arrange eggs on a
serving platter, empty side up.
Mash egg yolks with mayonnaise,
mustard, salt, pepper or Cajun seasonings to taste.
Sprinkle with smoked paprika if desired and serve.
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