Introduction
Deviled eggs are already a staple at Southern gatherings—but add in crawfish sautéed in butter, hot sauce, and Cajun spices? Now you’ve got a showstopper.
These Louisiana Crawfish Deviled Eggs bring that irresistible bayou flavor to your appetizer table with a perfect balance of creamy yolk filling, spicy kick, and buttery crawfish topping. Whether you’re prepping for a Mardi Gras feast or just spicing up your weekend potluck, these are about to become your new favorite finger food.
Why I Love This Recipe
- Elevates a classic: The crawfish topping makes this feel like something from a New Orleans bistro.
- Make-ahead friendly: Chill the filling and prep the topping earlier in the day.
- Crowd-pleasing: These are always the first to disappear at any party.
- True Southern flavor: With Crystal hot sauce, Zatarain’s mustard, and Creole seasoning, it’s pure Louisiana in every bite.
Ingredients
For the Eggs & Filling
- 12 large eggs
- 1 stalk celery, finely diced
- 1 green onion, chopped
- 4 tablespoons Hellman’s mayonnaise
- 2 tablespoons Zatarain’s Creole mustard
- ¼ teaspoon Cajun seasoning
- 1 teaspoon Crystal hot sauce
For the Crawfish Topping
- 12 oz crawfish tails, thawed if frozen
- 1 stick (½ cup) unsalted butter
- 1 tablespoon green onions, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Louisiana hot sauce
- ¼ teaspoon Cajun or Creole seasoning
- Optional: squeeze of lemon juice for brightness
Instructions
1. Boil the Eggs
Place eggs in a pot, cover with cold water, and bring to a gentle boil. Remove from heat, cover, and let rest for 11 minutes. Transfer eggs to an ice bath, then peel.
2. Prep the Yolks
Slice eggs in half lengthwise and carefully remove the yolks to a mixing bowl. Set the whites aside on a platter.
3. Make the Filling
Mash the yolks with mayonnaise, mustard, celery, green onion, Cajun seasoning, and Crystal hot sauce until smooth and creamy. Taste and adjust seasoning. Cover and chill for 20–30 minutes.
4. Sauté the Crawfish Topping
In a skillet over medium heat, melt the butter. Add green onions, parsley, and Cajun seasoning. Stir in the crawfish tails and hot sauce, cooking for about 3–5 minutes until fragrant and heated through. Optional: add a squeeze of lemon juice. Remove from heat and cool slightly.
5. Assemble the Deviled Eggs
Spoon or pipe the yolk filling into the egg white halves. Top each with a spoonful of the buttery crawfish mixture.
6. Serve
Serve immediately with a dusting of extra Cajun seasoning or fresh parsley for garnish. These are best slightly warm or at room temperature.
Tips for Success
- Use room-temperature eggs to prevent cracking while boiling.
- For super-smooth filling, use a food processor or fine mesh strainer.
- Prep the yolk mixture a day ahead and refrigerate—assemble just before serving.
- Keep a few extra crawfish tails on hand for generous topping.
Serving Suggestions & Pairings
These deviled eggs are amazing as part of a Southern spread:
- Pair with Cajun Chicken Sausage Gumbo for a full Creole-themed menu.
- Add Easy Turkey Wings for heartier comfort food.
- Balance the heat with Beer Cheese Dip.
- Need a simple entrée idea? Try this Dorito Casserole.
- Round it out with crowd-pleasing Sheet Pan Quesadillas.
Storage & Leftover Tips
- Make-ahead: You can boil and peel eggs, make the filling, and sauté the topping a day ahead. Store each part separately.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Do not freeze—deviled eggs lose their texture when frozen and thawed.
More Recipes You’ll Love
If you like Southern flavors and crowd-pleasing dishes, don’t miss:
Final Thoughts
These Louisiana Crawfish Deviled Eggs are everything you want in an appetizer—rich, creamy, spicy, and downright unforgettable. They’re a surefire way to impress guests at your next gathering, or just to treat yourself to something special.
Have your own twist on this Southern classic? Leave a comment below or tag us on @ChefManiac with your version!
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