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Deviled Eggs with Louisiana Crawfish

This tailgate-friendly bite, courtesy of Executive Chef Marcus Woodham of Birdy's brings that N'Awlins flavor to classic deviled eggs with buttermilk-marinated crawfish and a kicked-up hot sauce reduction.

crawfish deviled eggs
Photo courtesy of Birdy's, New Orleans
Recipe Provided By
  • Tara Fitzpatrick
Servings
24
Cuisine Type
  • american
Day Part
  • Snack
Menu Part
  • Appetizer
Main Ingredient
  • Eggs

This tailgate-friendly bite, courtesy of Executive Chef Marcus Woodham of Birdy's brings that N'Awlins flavor to classic deviled eggs with buttermilk-marinated crawfish and a kicked-up hot sauce reduction.

Ingredients

12 boiled eggs, halved with yolks and white separated

Blue Plate Mayonnaise, as needed

1 Tbsp. 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 Tbsps. creole seasoning

Steps

  1. Marinate crawfish in buttermilk and 1/2 cup hot sauce and set aside.

  2. Take the remaining hot sauce and reduce over medium heat until very thick.

  3. 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.

  4. 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.

  5. Once the crawfish are drained, garnish the deviled egg with fried crawfish, a bit of the hot sauce reduction, and green onion.

Additional Tips

Creole seasoning is a savory blend of coriander, celery, tomato, garlic, lemon, thyme and more.

Read more about:

Recipes

About the Author

Tara Fitzpatrick

Tara FitzpatrickĀ is senior editor of Food Management. She covers food, culinary and menu trends.

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