Deviled Eggs

1. 1

   Peel the eggs under cold running water.

2. 2

   Gently cut each egg in half lengthwise.

3. 3

   Remove the yolks, being careful not to tear the whites.

4. 4

   Place the yolks into a small mixing bowl and set aside the whites.

5. 5

   Mash the yolks with a fork.

6. 6

   Stir in the mustard, mayonnaise, onion, Tabasco, Worcestershire sauce, salt, and cayenne pepper.

7. 7

   Using a teaspoon or a pastry bag fitted with the star tip, fill each half egg white with some of the seasoned yolk mixture.

8. 8

   Sprinkle lightly with paprika.

9. 9

   You will need 4 ounces cooked crawfish tails (fresh and frozen are equally fine), 4 tablespoons chopped scallion greens, and 1/2 teaspoon Creole seasoning.

10. 10

    Make the deviled egg filling through step 2.

11. 11

    Roughly chop half the crawfish tails and stir them into the yolk mixture, along with 2 tablespoons of the chopped scallion greens and the Creole seasoning.

12. 12

    Fill the eggs and top each with 1 crawfish tail, a sprinkling of chopped scallions, and a little sprinkle of paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.