Crawfish Deviled Eggs
 
Makes 24
Ingredients
  • 1 (16-ounce) package frozen crawfish tails, thawed and chopped
  • 12 large hard-cooked eggs, peeled
  • ¼ cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon hot sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon ground black pepper
  • 3 tablespoons Cajun Seasoning
  • (recipe follows)
  • 4 slices thick-cut bacon, cooked and chopped
  • Garnish: sliced fresh chives
Cajun Seasoning
  • 3 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon ground dried oregano
  • ½ teaspoon ground dried thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1⁄8 teaspoon ground white pepper
Instructions
  1. In a large skillet, cook crawfish over medium-high heat, stirring occasionally, until most of liquid
  2. has evaporated, about 5 minutes. Remove from skillet, and refrigerate until chilled, about 1 hour.
  3. Cut eggs in half lengthwise. Transfer yolks to a medium bowl; reserve egg whites. Mash yolks with a fork until smooth. Add mayonnaise, relish, hot sauce, mustard, lemon juice, and pepper, and stir until well combined.
  4. Reserve 24 crawfish tails. Finely chop remaining crawfish, and fold into egg yolk mixture.
  5. In a small bowl, place Cajun Seasoning. Dip cut side of egg whites in Cajun Seasoning, and spoon crawfish mixture into egg whites. Top with reserved crawfish and bacon, and garnish with chives, if desired.
Cajun Seasoning
  1. In a small bowl, stir together all ingredients until well combined. Store in an airtight container for up to 6 months.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-deviled-eggs/