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NOLA Crawfish-Stuffed Deviled Eggs


NOLA Crawfish-Stuffed Deviled Eggs


8 large eggs

2 tablespoons butter

½ small onion, finely diced

½ stalk celery, finely diced

1 small jalapeno, finely diced

½ small poblano, seeded and finely diced

¼ teaspoon cayenne pepper

1 teaspoon paprika

Salt and pepper

½ pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)

2 teaspoons fresh chives, minced

1 teaspoon fresh chives, minced

1 tablespoon fresh lemon juice (1/2 lemon)

3 tablespoons mayonnaise

1 tablespoon Creole mustard


Place eggs in a saucepan and cover them with cold water, not too deep.  Place on burner on HIGH heat.  Once they start to toil turn on the timer to 3 minutes.  When the timer goes off, quickly take off the heat,, put on the lid and reset the timer to 8 minutes.  When the 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off.  Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites.  Set both aside.

In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices.  Salt and pepper to taste.  Cook for 4 minutes to sweat the vegetables.  Add the crawfish and cook for another 5 minutes.  Let the mixture cool.

Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher.  Add the lemon juice, mayonnaise and mustard and mix to combine.  Fold in the cooled crawfish mixture.

Spoon the crawfish mixture into the cooked whites.  Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.


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