In My Kitchen~
Here’s a taste of New Orleans. Deviled eggs with crawfish tails─the perfect party appetizer! I made these delicious treats for a big party and they were a big hit. I got my crawfish tails from Wegmans. You can substitute the crawfish tails with shrimp if you like. Tom~
New Orleans Deviled Eggs
8 large eggs / 2 tbsp butter / 1/2 small onions, finely diced / 1/2 stalk celery, finely diced / 1 small jalapeño pepper, finely diced / 1/2 small poblano pepper, finely diced / 1/4 tsp cayenne pepper / 1 tsp paprika / salt and pepper / 1/2 pound crawfish tails (you can substitute with medium shrimp), 16 whole pieces reserved, the remainder roughly chopped / 2 tsp fresh chopped chives / 1 tbsp lemon juice / 3 tbsp mayonnaise / 1 tbsp creole mustard
Place eggs in cold water and bring to a boil for 3 minutes. Turn off heat and cover with lid for 8 minutes and run cold water over the eggs to cool. Peal eggs and slice eggs lengthwise. Put egg yokes in mixing bowl.
In a large skillet, melt butter. Add onions, celery, jalapeño, and poblano. Season with salt and pepper. Cook for 4 minutes to sweat the veggies, add chopped crawfish and cook for 5 minutes. Let mixture cool. Sauté the reserved whole crawfish tails separately in butter and let cool.
Mash the egg yolks in the bowl. Add lemon juice, mayonnaise, paprika, cayenne pepper, and mustard and mix to combine. Fold in the cooked crawfish mixture. Spoon the mixture into the cooked egg whites. Transfer to platter and sprinkle with chives and top each egg with a reserved cooked crawfish tail. Enjoy.