Best 2 Crawfish Stuffed Deviled Eggs Recipes

**Crawfish Stuffed Deviled Eggs: A Unique and Flavorful Appetizer**

Looking for a delectable and easy-to-make appetizer that will impress your guests? Look no further than Crawfish Stuffed Deviled Eggs! This unique take on the classic deviled egg combines the delicate flavor of crawfish with a creamy and flavorful filling, creating a delightful bite-sized treat. In this article, we present two irresistible recipes for Crawfish Stuffed Deviled Eggs, each with its own distinct twist. The first recipe features a classic filling made with mayonnaise, mustard, and a hint of cayenne pepper, while the second recipe adds a zesty kick with a creamy Sriracha sauce. Both recipes are simple to follow and can be easily customized to suit your taste preferences. Whether you're hosting a party, gathering with friends, or simply looking for a tasty snack, these Crawfish Stuffed Deviled Eggs are sure to be a hit.

Let's cook with our recipes!

NOLA CRAWFISH-STUFFED DEVILED EGGS RECIPE

NOLA Crawfish-Stuffed Deviled Eggs Recipe image

Provided by angelahon

Number Of Ingredients 14

Ingredients

8 large eggs
2 tablespoons butter
1/2 small onion, finely diced
1/2 stalk celery, finely diced
1 small jalapeno, finely diced
1/2 small poblano, seeded and finely diced
1/4 teaspoon cayenne pepper
1 teaspoon paprika
salt & pepper
1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
2 teaspoons fresh chives, minced
1 tablespoon fresh lemon juice (1/2 lemon)
3 tablespoons mayonnaise
1 tablespoon Creole mustard

Steps:

Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil 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 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. Season with salt & pepper. 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.

CRAWFISH STUFFED DEVILED EGGS

CRAWFISH STUFFED DEVILED EGGS image

Categories Egg Appetizer Sauté Super Bowl

Yield 8 people

Number Of Ingredients 14

Ingredients

8 large eggs
2 tablespoons butter
1/2 small onion, finely diced
1/2 stalk celery, finely diced
1 small jalapeno, finely diced
1/2 small poblano, seeded and finely diced
1/4 teaspoon cayenne pepper
1 teaspoon paprika
salt & pepper
1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
2 teaspoons fresh chives, minced
1 tablespoon fresh lemon juice (1/2 lemon)
3 tablespoons mayonnaise
1 tablespoon Creole mustard

Steps:

Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil 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 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. Season with salt & pepper. 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.

Tips:

For the best results, use fresh crawfish meat. If using frozen crawfish, thaw it completely before using.
To make the crawfish mixture, simply combine the crawfish meat, mayonnaise, celery, onion, green pepper, and cayenne pepper in a bowl. Season with salt and pepper to taste.
To make the deviled eggs, simply hard-boil the eggs, then peel and halve them. Scoop out the yolks and mash them with a fork. Combine the yolks with the crawfish mixture and spoon the mixture into the egg white halves.
To garnish the deviled eggs, you can use a variety of toppings, such as chopped parsley, paprika, or chives.
Crawfish stuffed deviled eggs can be served as an appetizer or a main course. They are also a great party food.

Conclusion:

Crawfish stuffed deviled eggs are a delicious and easy-to-make dish that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you are looking for a new appetizer or main course, give crawfish stuffed deviled eggs a try.