Crawfish Deviled Eggs - From Birdy's N'Orleans

Crawfish Deviled Eggs by Birdy's New Orleans

by Andrew Chalk

Dish: Crawfish Deviled Eggs

Description: Creamy deviled eggs get a Cajun kick with Chef Marcus Woodham’s elevated twist on the Southern picnic classic.

Website: www.birdysnola.com

Recipe:

CRAWFISH DEVILED EGGS

Ingredients: 

• 12 Boiled Eggs (halved with yolks and whites separated)

• Blue Plate Mayonnaise 

• 1 T 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 T creole seasoning 

Method: 

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

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

• 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. 

• 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. 

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