Crawfish Deviled Eggs Food

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

FRIED CATFISH DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise. Remove the yolks and put them in a bowl and then mash with a fork. Add in the mayonnaise, relish and mustard. Add salt and pepper to taste. Set aside.
• Heat about 1-inch of vegetable oil in a skillet until a deep-frying thermometer reads 350 degrees F.
• Combine the flour, cornstarch, baking powder and 1/2 teaspoon salt in a shallow dish and dip the fish in the batter.
• Fry the fish until golden brown on both sides. Place on a paper-towel-lined plate to soak up any excess oil and season with salt. Let cool.
• Add the catfish to the yolk mixture and break up with fork. Spoon some of the yolk mixture into each egg half and garnish with dill and paprika to serve.

CRAWFISH STUFFED DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.

CAJUN DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
• Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

CAJUN EGGS

Steps:

• Melt butter in a skillet over medium heat.
• Saute green onions and bell pepper for 4-5 minutes or until tender.
• Add in crawfish; saute for 1 minute or so until light pink.
• Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet.
• Scramble until desired doneness is achieved.
• Add more cajun seasoning if necessary; serve immediately.

CREAMY CAJUN DEVILED EGGS

Steps:

• Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
• Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

NOLA CRAWFISH-STUFFED DEVILED EGGS RECIPE

Steps:

• Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside. In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool. Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture. Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.