Crawfish Deviled Eggs (Print Version)

# Ingredients:

01 - 12 ounces crawfish tail meat.
02 - 1 stick unsalted butter.
03 - 12 large eggs.
04 - 4 tablespoons Hellman's mayonnaise.
05 - 2 tablespoons Creole mustard.
06 - 1 tablespoon green onions, finely chopped.
07 - 1 tablespoon fresh parsley, chopped.
08 - 1 celery stalk, finely diced.
09 - 1 green onion stalk.
10 - 1 teaspoon Louisiana hot sauce.
11 - 1 teaspoon Crystal hot sauce.
12 - 1/4 teaspoon Cajun seasoning.

# Instructions:

01 - Cover eggs with water in a pot. Bring to gentle boil. Cook 2 minutes, turn off heat. Cover and let sit 11 minutes.
02 - Drain eggs and rinse under warm water. Peel shells and place eggs in bowl.
03 - Cut eggs in half lengthwise. Remove yolks to bowl. Place whites on plate and chill.
04 - Mix yolks, diced celery, green onion, mayo, mustard, hot sauce and seasoning. Mash until smooth. Chill 15 minutes.
05 - Melt butter in skillet. Add crawfish, green onions, parsley, hot sauce and seasoning. Warm 2-3 minutes until fragrant. Cool to room temp.
06 - Fill egg whites with yolk mixture. Top each with warm crawfish mixture. Sprinkle extra seasoning if desired.

# Notes:

01 - Best served immediately while crawfish topping is still warm.
02 - Can prep eggs and filling ahead, add topping just before serving.

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