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Crawfish Remoulade Devilled Eggs

Crawfish Remoulade Devilled Eggs

Category: Appetizers

Serving Size:


  • 1 dozen eggs
  • 3/4 pound crawfish tails
  • 3 tablespoons remoulade sauce
  • 1 tablespoon sour cream
  • 2 tablespoons chives, thinly sliced
  • 1 teaspoon siracha chili sauce
  • 1/4 teaspoon salt, plus 1 pinch for the egg boil
  • 1 pinch black pepper
  • 2 tablespoons Petrossian caviar


Place eggs in a sauce pot and cover with cold water. Add a pinch of salt. Cook eggs over high heat. As soon as the water boils, remove from the heat, and cover the pot. Let the eggs sit for 12 minutes, then add ice to chill the eggs.

Peel eggs and bisect, separating the tops from the bottoms. Remove the yolks and place in a mixing bowl.

Take 24 whole crawfish tails and set aside. Rough chop the remaining tails. Add the chopped tails to the yolks. Add the remaining ingredients, except for the caviar, to the bowl. Stir to combine.

Fill each egg white half with the crawfish mixture. Each white should hold about 1 tablespoon of mix.

Top each devilled egg with a whole crawfish tail and a 1/4 teaspoon of caviar.

" Ralph Brennan and family receive 'Silver Spoon' award from Food Arts Magazine "

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