Ingredients
Crawfish Topping:
12 oz. package of crawfish, defrosted if frozen
1 stick butter
1 T. green onions, chopped finely
1 T. fresh chopped parsley
1 t. Louisianna hot sauce
1/4 t. cajun or creole seasoning salt
12 eggs
1 stalk of celery, rinsed
1 green onion, rinsed
4 T. Hellman’s Mayonnaise
2 T. Creole Mustard (I used Zatarain’s)
¼ t. Cajun Seasoning
1 t. Crystal Hot Sauce
Instructions
To hard-boil the eggs: Place all the eggs in a medium pot and cover with water. Set over high heat and cook until the water comes to a gentle boil.
Boil for 2 minutes, then shut off the heat and cover the hot eggs and start a timer for 11 minutes. Place a colander in the sink to prepare for deshelling the eggs. As soon as the timer goes off, drain the eggs into the colander.
Under warm running water crack the eggs and remove their shell. Place all of
the boiled eggs into a bowl.
To prep the eggs:
Cut each egg in half and remove the yellow yolk to a small
bowl. Place each egg white half on a plate and chill while preparing the filling.
For the deviled egg filling: Finely dice the celery and green onion and add to the bowl of cooked egg yolks. Add all of the remaining ingredients and mash well with a fork until no lumps remain. Taste for seasoning. Chill for 15-30 minutes.
For the crawfish topping: Place all of the ingredients into a skillet and warm for 2-3 minutes, until the topping becomes fragrant. Let the filling sit until the topping isn’t quite as hot, before topping the eggs. Just warm to room temperature is best.
Fill each egg half with a generous amount of deviled egg filling. Top each deviled egg with crawfish topping.
Serve immediately. Garnish with a sprinkling of additional cajun seasoning if desired.
