1. Boil the Eggs

• Place 12 large eggs in a medium pot and cover with cold water.

• Bring to a gentle boil over medium-high heat.

• Once boiling, turn off the heat, cover the pot, and let the eggs sit for 11 minutes.

• Drain the eggs and transfer to a bowl of cold water. Peel under running water for easy removal of shells.

2. Prepare the Egg Whites

• Slice each egg in half lengthwise.

• Carefully scoop out the yolks into a mixing bowl.

• Place the egg white halves on a tray or plate and refrigerate while making the filling.

3. Make the Deviled Egg Filling

• Finely dice 1 stalk of celery and 1 green onion.

• Add the diced vegetables to the bowl of yolks.

• Stir in 4 tbsp mayonnaise, 2 tbsp Creole mustard, ¼ tsp Cajun seasoning, and 1 tsp Crystal hot sauce.

• Mash and mix everything with a fork until smooth and creamy.

• Taste and adjust seasoning if needed.

• Cover and chill the filling for 15–30 minutes to let flavors meld.

4. Prepare the Crawfish Topping

• In a skillet over medium heat, melt 1 stick of butter.

• Add 12 oz crawfish tails, 1 tbsp chopped green onions, 1 tbsp chopped parsley, 1 tsp Louisiana hot sauce, and ¼ tsp Cajun or Creole seasoning salt.

• Sauté for 2–3 minutes until heated through and fragrant.

• Remove from heat and let cool slightly to room temperature.

5. Assemble the Deviled Eggs

• Use a spoon or piping bag to fill each chilled egg white with the yolk mixture.

• Top each filled egg with a spoonful of the warm crawfish topping.

• Garnish with a sprinkle of additional Cajun seasoning or chopped parsley if desired.

6. Serve

• Serve immediately while the crawfish is still warm or at room temperature.

• These are best enjoyed fresh but can be kept chilled for up to 1 day if needed.