Cajun Crawfish & Shrimp Deviled Eggs with Creole Touch

Ingredients

- 6 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Tony Chachere’s Creole Seasoning
- 1 teaspoon paprika
- 1 tablespoon Louisiana Hot Sauce
- 1/4 teaspoon cayenne pepper
- 1/2 cup finely chopped bell peppers (red and green)
- 1 teaspoon Worcestershire sauce
- 1/2 cup cooked crawfish tails, chopped
- 1/2 cup cooked shrimp, chopped
- 1/4 cup finely diced onions
- 1/4 cup finely diced celery

Instructions

1. Prepare the Eggs:
- Place the eggs in a saucepan and cover with water by 1 inch.
- Bring to a boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a small bowl.

2. Prepare the Filling:
- Mash the egg yolks with a fork until smooth.
- Stir in the mayonnaise, Tony Chachere’s Creole Seasoning, paprika, Louisiana Hot Sauce, cayenne pepper, and Worcestershire sauce until well combined.
- Add the chopped bell peppers, crawfish tails, shrimp, onions, and celery, stirring until all ingredients are evenly distributed.

3. Assemble the Deviled Eggs:
- Spoon the filling mixture back into the egg white halves, mounding slightly.
- Optionally, garnish with additional Creole Seasoning or a dash of paprika for visual appeal.

4. Serve:
- Arrange the deviled eggs on a serving platter.
- Serve immediately or refrigerate until ready to serve.

Preparation & Cooking Times

Preparation Time: PT20M
20 minutes

Cooking Time: PT12M
12 minutes

Total Time

PT32M
32 minutes

Type of Dish

Snack

Keywords

Cajun deviled eggs, crawfish recipe, shrimp appetizer, Creole eggs, spicy deviled eggs, Southern snacks, party appetizers, seafood snacks, Creole seasoning, stove-top recipe

Recipe Yield

Serves 4 adults

Calories

836 calories for the entire dish

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