Ingredients
Scale
- 12 hard-boiled eggs
- 12 oz. crawfish (defrosted)
- 4 tablespoons mayonnaise
- 2 tablespoons Creole mustard
- 1 stick butter
- 1 tablespoon green onions (chopped finely)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon Louisiana hot sauce
- 1/4 teaspoon Cajun seasoning
- Additional green onions or parsley for garnish
Instructions
- Hard-boil the eggs, then cool and deshell them.
- In a skillet, melt butter and sauté chopped green onions, parsley, Louisiana hot sauce, and Cajun seasoning.
- Mash egg yolks in a bowl; mix with mayonnaise, mustard, and sautéed crawfish mixture until smooth.
- Spoon the filling into egg white halves; garnish with green onions or parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling/Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 half egg (30g)
- Calories: 95
- Sugar: 0g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg