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New Orleans Crawfish-Stuffed Deviled Eggs Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
2 TBsp butter
1/2 small onion finely diced
1/2 stalk of celery finely diced
1 small jalapeno finely diced
1/2 poblano, seeded and finely diced
1/4 teaspoon cayenne pepper
1 teaspoon paprika
salt and pepper
1/2 pound crawfish tails finely diced (reserve 16 whole tails for garnish)
2 teaspoons chives minced
1 tablespoon fresh lemon juice (1/2 lemon)
3 tablespoons mayonnaise
1 tablespoon creole mustard
Directions:
Directions:
Hard boil your eggs, 10 minutes, and cool and peel. Cut eggs in half lengthwise and separate the yolk from the white into a bowl, place the white halves on a serving plate.

In a large skillet melt the butter over low heat and add the onions, celery, jalapeno, poblano and spices. Season with salt and pepper, cook for 4 minutes to sweat the vegetables. Add the minced crawfish and cook another 5 minutes. Let this mixture cool.

Mash with a fork the cooked yolks you placed in a bowl, add lemon juice, mayonnaise and mustard, mix to combine. Fold in the crawfish mixture. Spoon into the white halves topping each with a whole crawfish tail held in reserve.

 

 

 

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