Crawfish Deviled Eggs Recipe by Birdy’s New Orleans
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CRAWFISH DEVILED EGGS
Brought to you by: Birdy’s New Orleans
Ingredients:
- 12 Boiled Eggs (halved with yolks and whites separated)
- Blue Plate Mayonnaise
- 1 T Dijon mustard
- 1 cup Louisiana Hot Sauce
- 1 cup buttermilk
- 1/2 lb Louisiana crawfish tails
- 1 cup all-purpose flour
- 1/2 cup corn flour
- 1/2 cup corn starch
- 2 T creole seasoning
Method:
- Marinate crawfish in buttermilk and 1/2 cup hot sauce and set aside.
- Take the remaining hot and reduce over medium heat until very thick.
- For egg yolk: Push boiled egg yolks through a fine mesh, then add dijon mustard and enough mayonnaise to make a smooth, fluffy yolk mixture. Season with salt and pepper. In a piping bag, fill each egg white generously with yolk mixture.
- In a preheated pot of oil to 350 degrees, fry crawfish in two batches for 2 to 3 minutes or until crispy and golden brown.
- Once the crawfish are drained, garnish the deviled egg with fried crawfish, a bit of the hot sauce reduction, and green onion.
