My friends and colleagues, Sharon and John, invited some folks over for dinner and a visit with former staffer Kat Bergeron recently.
Kat had requested crawfish for the gathering, so the Fitzhughs obliged and we all enjoyed what was surely the last mudbugs of the season.
But what to do with the leftover crawfish? Sharon got creative. She unearthed a deviled egg recipe she found to take an hors-de-ouvers to a Super Bowl party and brought some in to the office. Wow.
Sharon did note that when she made these eggs, she didn't have peppers on hand. So being creative, she took some leftover salsa and drained it, then used the chunky veggies in the salsa in place of the peppers and onion ingredients. (I said she got creative!) They also will be a bit milder (depending on how hot you like your salsa) than if you use the jalapeno and poblano peppers.
Crawfish-stuffed deviled eggs (From the fifthtine.com)
Ingredients 8 large eggs 2 Tbsp butter 1/2 small onion, finely diced 1/2 stalk celery, finely diced 1 small jalapeno, seeded, finely diced 1/2 small poblano, seeded and finely diced 1/4 tsp cayenne pepper 1 tsp paprika salt and pepper 1/2 pound crawfish tails (16 whole tails reserved; the remainder coarsely chopped) 2 tsp fresh chives, minced 1 Tbsp lemon juice (1/2 a lemon) 3 Tbsp mayonnaise 1 Tbsp Creole mustard
Directions Place eggs in a saucepan and cover them with cold water, not too deep. Place on High heat. Once they start to boil, turn on timer to 3 minutes.
When timer goes off, quickly remove from heat, put on lid and reset timer to 8 minutes. When timer is up, take to sink and run cold water over them about a minute. let them soak a bit to cool off. Once cool, peel and cut eggs lengthwise, separating yolks from whites. Set both aside.
In large skillet, melt butter over low heat and add onions, celery, peppers and spices. Cook 4 minutes to sweat vegetables. Add crawfish and cook another 5 minutes. Let mixture cool.
Put the cooked yolks in mixing bowl and mash with a fork or potato masher. Add lemon juice, mayonnaise, mustard and mix to combine. Fold in cooled crawfish mixture.
Spoon egg mixture into cooled egg whites. Transfer to platter and sprinkle with chives. Top each egg half with a crawfish tail.