These Cajun Crawfish Deviled Eggs are a bold twist on the classic party favorite!
Creamy, tangy yolk filling is mixed with Creole mustard and hot sauce, then topped with buttery crawfish sautéed in herbs and Cajun spices.
They’re rich, spicy, and bursting with Louisiana flavor—perfect for holidays, brunch tables, or game-day spreads.
Why You’ll Love This Recipe
A unique twist on traditional deviled eggs
Perfect for seafood lovers and fans of Southern food
Features a creamy yolk base with a flavorful crawfish topping
Great for potlucks, Easter, or anytime appetizers
Easy to make ahead and assemble right before serving
Ingredient Highlights
For the Crawfish Topping:
Crawfish tails – Defrosted if frozen, meaty and full of Cajun flavor
Butter – Creates a rich, flavorful base for sautéing
Green onions & parsley – Add freshness and brightness
Louisiana hot sauce & Cajun seasoning – Bring the spice
For the Deviled Eggs:
12 eggs – Hard-boiled to creamy perfection
Celery & green onion – Finely diced for texture
Mayonnaise – Classic creamy binder
Creole mustard – Tangy with a bit of heat (like Zatarain’s)
Cajun seasoning & Crystal hot sauce – For bold flavor and kick
Pro Tips Before You Start
Use room temperature eggs for easier peeling
Make the crawfish topping ahead, then let it cool before using
For extra flair, garnish with parsley, green onions, or more Cajun spice
Use Creole mustard for that signature tang—don’t skip it!
Chill the yolk filling to help it firm up and pipe better
How to Make Cajun Crawfish Deviled Eggs
Step 1 – Hard-Boil the Eggs
Place eggs in a pot, cover with water, and bring to a gentle boil.
Boil briefly, then cover and let sit off heat. Peel under warm water.
Step 2 – Slice and Prep
Cut eggs in half and remove the yolks.
Set whites aside in the fridge while you make the filling.
Step 3 – Make the Deviled Egg Filling
Mash the yolks with mayo, mustard, Cajun seasoning, hot sauce, diced celery, and green onion until smooth.
Chill before filling.
Step 4 – Prepare the Crawfish Topping
Sauté crawfish tails in butter with green onions, parsley, hot sauce, and Cajun seasoning until fragrant.
Cool before topping.
Step 5 – Assemble and Serve
Spoon or pipe the yolk mixture into each egg white half.
Top each deviled egg with a spoonful of the warm crawfish topping.
Garnish with more Cajun seasoning if desired.
What to Serve It With
Shrimp cocktail or crab cakes for a seafood spread
Fried catfish or grilled andouille sausage
Cornbread, hush puppies, or mini biscuits
Sliced cucumbers or pickled okra for a fresh crunch
A cold glass of sweet tea or a crisp beer
Variations & Substitutions
Use shrimp or crab instead of crawfish
Swap regular mustard if Creole isn’t available (add a little vinegar or horseradish)
Try smoked paprika or chili powder if you don’t have Cajun seasoning
Add diced pickles or relish for extra tang
For a spicier kick, stir in minced jalapeños or cayenne
Storage & Leftovers
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
Assemble just before serving for best texture.
The crawfish topping can be made a day ahead and reheated gently or served at room temp.
FAQs
Can I make these ahead of time?
Yes, you can prep the eggs and filling up to 1 day ahead. Assemble just before serving.
Is there a substitute for crawfish?
Shrimp, crab, or even diced andouille sausage work well as alternatives.
Do I have to use Creole mustard?
It adds tang and spice, but if unavailable, mix Dijon mustard with a splash of hot sauce.
How spicy are they?
They have a mild heat—adjust with more hot sauce or seasoning to your taste.
Can I double the recipe?
Absolutely! This recipe scales well for parties.
What’s the best way to peel eggs easily?
Use slightly older eggs and run them under warm water while peeling.
Can I use canned crawfish?
Yes, but make sure to drain well and sauté briefly to improve texture and flavor.
Final Thoughts
These Cajun Crawfish Deviled Eggs bring Southern flair to any appetizer table.
The buttery crawfish topping takes the creamy yolk filling to the next level, making each bite spicy, savory, and unforgettable.
Whether you’re hosting a Mardi Gras party or brunch with friends, these deviled eggs will be the first to disappear!
