These Louisiana Crawfish Deviled Eggs Are the Spicy Southern Bite Your Party Needs

Name: These Louisiana Crawfish Deviled Eggs Are the Spicy Southern Bite Your Party Needs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 6 large eggs; 1 teaspoon Crystal hot sauce (or another Louisiana-style hot sauce); 12 oz crawfish tails (thawed if frozen); 1 tablespoon green onions, chopped; 1 tablespoon fresh parsley, chopped; 1 teaspoon Louisiana hot sauce; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; Salt and pepper to taste

April 23, 2025

Recipes

If you love deviled eggs but want to kick them up with bold flavor and a taste of the Gulf Coast, these Louisiana Crawfish Deviled Eggs are exactly what you need. They’re creamy, zesty, and loaded with Creole flair—topped with buttery crawfish sautéed in hot sauce, green onions, and parsley. It’s the kind of Southern appetizer that stops people in their tracks.

Whether you’re planning a Mardi Gras party, a tailgate, or just want to upgrade your snack game, these deviled eggs bring serious flavor without much fuss. They’re spicy, savory, and downright addictive.

Why These Deviled Eggs Hit Different

This recipe takes your classic deviled egg and turns it into a Southern celebration. Here’s why it works so well:

Creamy and zippy filling: Mayo, Creole mustard, and hot sauce give the yolks a punchy base.
Fresh celery and onion: Add crunch and brightness that balance the richness.
Buttery crawfish topping: That warm sautéed crawfish on top? It’s what sets these apart from any deviled egg you’ve had before.
Perfectly spiced: Just enough Cajun seasoning and hot sauce to bring heat without overpowering.

These are deviled eggs with attitude, and they disappear fast.

Ingredients You’ll Need

For the Eggs and Filling:

12 large eggs
1 stalk celery, finely diced
1 green onion, minced
4 tablespoons Hellmann’s mayonnaise (or your favorite)
2 tablespoons Zatarain’s Creole mustard
¼ teaspoon Cajun or Creole seasoning
1 teaspoon Crystal hot sauce (or another Louisiana-style 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: a squeeze of lemon for brightness

How I Make These Deviled Eggs (Step-by-Step)

1. Boil and Prep the Eggs

I start by placing the eggs in a pot of cold water, then bring it to a boil. Once it hits a full boil, I cover the pot, remove it from heat, and let the eggs sit for 11 minutes. This gives me perfectly firm yolks without that green ring.

Once they’re done, I transfer them to an ice bath, peel, and slice them in half. I scoop the yolks into a mixing bowl and set the whites aside on a platter.

2. Make the Filling

To the yolks, I add the finely diced celery and green onion, along with the mayonnaise, Creole mustard, Cajun seasoning, and hot sauce. I mash everything together until smooth and creamy. Taste and adjust seasoning if needed. Then I pop the filling in the fridge to chill for at least 15 minutes—it firms up and becomes easier to pipe or spoon later.

3. Sauté the Crawfish Topping

In a skillet over medium heat, I melt the butter, then add the crawfish, green onions, parsley, hot sauce, and a dash of Cajun seasoning. I sauté it all for about 3–5 minutes, just until everything’s warm and fragrant. A little squeeze of lemon at the end brightens the whole thing.

Once it’s cooked, I let the crawfish mixture cool slightly—it should be warm, not hot, when it goes on the eggs.

4. Assemble the Eggs

Using a piping bag or spoon, I fill each egg white half with the chilled yolk mixture. Then I carefully spoon a little of the crawfish topping onto each one, making sure each egg gets a good balance of butter, herbs, and crawfish.

5. Serve and Garnish

Just before serving, I sprinkle a little extra Cajun seasoning or chopped parsley on top for color. These are best served slightly chilled or at room temperature—not hot.

How I Serve These Deviled Eggs

These are ideal as a party appetizer, but here are a few favorite pairings:

With crackers or toast rounds on a charcuterie-style board
Alongside gumbo, étouffée, or red beans and rice for a full Louisiana meal
As a bold brunch bite next to biscuits and mimosas

They’re also perfect for holidays, football weekends, or potlucks—anytime you want something a little extra.

Tips for Success

Use older eggs: They peel more easily after boiling.
Chill your filling: It sets up better and holds shape when piped.
Use quality crawfish: Gulf or Louisiana-sourced tails have the best flavor.
Double the batch: These go fast, and everyone will want seconds.

FAQs From My Kitchen

Q: Can I make these ahead?
A: Yes! You can prep the eggs and filling up to a day in advance. Store the filling and topping separately, then assemble right before serving.

Q: What if I can’t find crawfish?
A: You can substitute with small shrimp, crab meat, or even diced andouille sausage for a different but still delicious twist.

Q: Can I make it less spicy?
A: Absolutely. Just reduce the amount of hot sauce or leave out the chili flakes if using any.

Q: What’s the best way to transport them?
A: Use a deviled egg tray with a lid or arrange them tightly in a lidded container with parchment between layers.

Why You’ll Want to Make These Again (and Again)

These Louisiana Crawfish Deviled Eggs are creamy, spicy, buttery, and bold. They’re everything you love about Southern flavors in one perfect bite. Whether you’re celebrating Mardi Gras or just bringing something different to your next party, these deviled eggs are the kind of dish people remember—and ask for again.

Because let’s be honest: deviled eggs are already great. But top them with crawfish sautéed in butter and hot sauce? That’s next level.