Recipe of the Week


Prep Time: 30 Minutes
Yields: 10–12 Servings

Deviled eggs are the perfect cold appetizer for your next LSU tailgating party. They are easy to make, require no utensils to eat, and are delicious. This unique version includes Louisiana crawfish tails. It was submitted by Lisa Jones of Walker, La.

2 dozen eggs, boiled
1 pound crawfish tails, peeled
1 cup crab, crawfish or shrimp boil powder
¾–1 cup mayonnaise
salt and black pepper to taste
granulated garlic to taste
paprika to garnish

Place peeled crawfish tails in a medium pot and add enough water to cover. Stir in crab boil powder then bring to a boil over medium-high heat. Boil for approximately 10 minutes then remove from heat and allow crawfish to soak in liquid for 10–15 minutes. While crawfish are soaking, cut eggs in half lengthwise and carefully remove yolks. Place yolks in a mixing bowl and mash gently with the back of a spoon or potato masher then set aside. Drain crawfish, but do not rinse. To the mashed yolks, add crawfish and enough mayonnaise to hold mixture together. If desired, season to taste with salt, pepper and granulated garlic. Stuff egg white halves with crawfish mixture and garnish with paprika. Serve warm or cover and chill for at least 1 hour to serve cold.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295