Ingredients
Scale
- 12 large eggs
- 12 oz. crawfish (defrosted if frozen)
- 4 T. mayonnaise
- 2 T. Creole mustard
- 1 stalk celery (finely chopped)
- 1 green onion (finely chopped)
- Louisiana hot sauce
- Cajun seasoning
Instructions
- Hard-boil the eggs: Place eggs in a pot covered with water and bring to a boil. Boil for 2 minutes, then cover and let sit for 11 minutes.
- Cool & shell the eggs: Drain the eggs and cool them under running water. Carefully remove the shells.
- Prepare the filling: In a bowl, mash yolks with chopped celery, green onion, mayonnaise, mustard, hot sauce, and Cajun seasoning until smooth.
- Assemble: Cut each egg in half, scoop out yolks to mix with filling, then spoon back into egg whites. Top with crawfish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 2 halves (approx. 90g)
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg