Crawfish Deviled Eggs

After hosting a crawfish boil, there’s always an overabundance of well-seasoned crawfish. Deviled eggs are a classic appetizer that get an upgrade, after the crawfish boil, with your leftover crawfish tail meat.  The filling for these eggs is studded with crawfish, capers and green onions for a flavor blend that makes the perfect one bite appetizer. 


Servings: 24

12 large eggs

1/3 cup mayonnaise

1 Tablespoon capers

2 teaspoons Dijon mustard

¼ teaspoon kosher salt

¼ teaspoon black pepper

4 dashes Tabasco hot sauce

½ cup crawfish tail meat, coarsely chopped

¼ cup green onions, chopped

1. Place eggs in a medium pot of salted water, and bring to a boil.  Boil for 10 minutes and transfer to a bowl of ice water.  Let sit until cool enough to handle, 1-2 minutes.  Peel eggs.

2. In a medium bowl mix mayonnaise, capers, mustard, salt, pepper and hot sauce until well blended. 

3. Halve eggs lengthwise.  Scoop yolks into mayonnaise mixture and place whites on a plate.

4. Mash yolks and stir until well blended.  Fold in crawfish and green onions. 

5. Fill egg halves with yolk mixture. Garnish with green onions and fresh cracked black pepper. 

Do Ahead: Eggs can be made 1 day ahead.  Cover and refrigerate egg whites and filling separately; fill just before serving.