Here is a great appetizer for your Mardi Gras party. It is a great variation of a stuffed egg.
1 dozen Hard-Boiled Eggs
1 pound Crawfish Tails
1 cup Mayonnaise
2 teaspoons Creole Mustard
3 or 4 dashes Hot Sauce
1 teaspoon Creole Seasoning
Smoked Paprika for sprinkling
Cut the eggs in half lengthwise and separate the yolks from the whites. Crumble the yolks and place in a mixing bowl. Drain and squeeze dry the crawfish. Select 24 large crawfish and set aside. Finely chop the remaining crawfish and place in the mixing bowl, along with the mayonnaise, mustard, hot sauce and Creole Seasoning. Mix well. Place this mixture into the egg halves, top each one with a crawfish and sprinkle lightly with smoked paprika.
Enjoy!!!
Good Cooking, Good Eating and Good Living!
