Ingredients
Scale
- 12 large eggs
- 12 oz. crawfish (defrosted)
- 1 stick butter
- 4 tablespoons mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon green onions (chopped finely)
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Louisiana hot sauce
- 1/4 teaspoon Cajun seasoning
- 1 stalk of celery (rinsed)
- 1 green onion (rinsed)
Instructions
- Hard-boil the eggs by placing them in a medium pot covered with water. Bring to a gentle boil for 2 minutes, then cover and let sit off heat for 11 minutes.
- Drain the eggs and cool them under running water. Once cool, shell the eggs and place them in a mixing bowl.
- In a separate pan, melt butter and sauté crawfish with green onions until warmed through. Combine this mixture with mayonnaise, mustard, Cajun seasoning, and hot sauce in the mixing bowl with the egg yolks.
- Fill each egg white half with the crawfish mixture using a spoon or piping bag.
- Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling/Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 half egg (28g)
- Calories: 72
- Sugar: 0g
- Sodium: 106mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 162mg