CRAWFISH DEVILED EGGS
I am not a big fan of plain deviled eggs but I love to reinvent them. This is one of the ways I love them. This is a great dish to use with leftover crawfish from a crawfish boil or when you buy a 1 pound bag reserve 16 for your eggs and use the rest for another yummy crawfish dish. I made this for a party and the were gone...
Provided by Debbie W
Categories Other Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cut the 8 eggs length wise and remove yolks and place in a bowl . Smash the yolks with a fork or potato smasher. Reserve the whites to be filled later
- 2. Add onion , jalapeno , mayo , creole mustard and lemon juice. Mix well. If you want it a little creamier you can add more mayo.
- 3. Add Yolk mixture to the 16 halves of egg whites . Top with a crawfish tail and sprinkle with creole seasoning to taste. Refrigerate until served.
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