Crawfish Deviled Eggs

Creamy, spicy deviled eggs topped with buttery crawfish—perfect for Mardi Gras, crawfish boils, or potlucks.

Prep Time: 10 minutes 
Cook Time: 12 minutes 
Total Time: 22 minutes 
Servings: 24 deviled egg halves

Ingredients

Crawfish Topping:
12 oz crawfish tails, defrosted if frozen
1 stick butter (½ cup)
1 tbsp green onions, finely chopped
1 tbsp fresh parsley, chopped
1 tsp Louisiana hot sauce
¼ tsp Cajun or Creole seasoning salt

Eggs & Filling:
12 large eggs
1 stalk celery, rinsed and finely diced
1 green onion, rinsed and finely diced
4 tbsp Hellmann’s mayonnaise
2 tbsp Creole mustard (Zatarain’s recommended)
¼ tsp Cajun seasoning
1 tsp Crystal hot sauce

Instructions

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.

Notes

Make sure to use quality crawfish for the best flavor—leftover boiled crawfish works beautifully. For less heat, reduce the amount of hot sauce or omit the Cajun seasoning garnish. You can prepare the deviled eggs and topping a few hours in advance, storing them separately in the fridge. Assemble just before serving for best texture and temperature contrast.

Print