Best 2 Crawfish Stuffed Deviled Eggs Recipes
Crawfish and deviled eggs are both delicious dishes on their own, but when combined, they create a truly unforgettable culinary experience. Crawfish stuffed deviled eggs are a perfect appetizer or party food, and they are sure to wow your guests. The combination of the rich, creamy deviled egg filling and the tender, succulent crawfish meat is heavenly, and the crispy coating adds a delightful crunch. If you are looking for a unique and flavorful dish that will impress your friends and family, crawfish stuffed deviled eggs are definitely worth trying.
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NOLA CRAWFISH-STUFFED DEVILED EGGS RECIPE
Provided by angelahon
Number Of Ingredients 14
Steps:
- Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.
CRAWFISH STUFFED DEVILED EGGS
Steps:
- Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.
Tips:
- Choose large, fresh eggs for a better presentation and easier stuffing.
- For a creamier filling, use high-quality mayonnaise and sour cream.
- Add a dash of cayenne pepper or paprika for a bit of spice.
- Chop the crawfish meat finely so that it distributes evenly throughout the filling.
- Use a piping bag or ziplock bag with the corner snipped off to fill the egg white halves for a neater appearance.
- For a more elegant presentation, top each egg with a sprig of fresh herbs or a sprinkle of chopped chives.
- Serve the deviled eggs chilled for the best flavor and texture.
Conclusion:
Crawfish-stuffed deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. With their creamy, flavorful filling and elegant presentation, these deviled eggs are sure to impress your guests. So next time you're looking for a tasty and unique appetizer, give crawfish-stuffed deviled eggs a try. You won't be disappointed!
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