Crayfish-stuffed devilled eggs
Devilled eggs are filled with stuffing that make perfect appetizers at a drinks party or in a dinner menu. These crayfish-stuffed devilled eggs are delicate and delicious – perfect for special occasions, such Mother’s Day, Valentine’s Day, Easter or celebrating anniversaries. They are easy to make too, and can be pre-prepared and chilled until serving (in my opinion they taste better a couple hours after resting). You can use Crème fraîche, Skyr, Greek yoghurt or soured cream for this recipe.
Ingredients
Method
- Put the eggs in a pan and cover with cold water. Bring to the boil, cover with a lid, turn off the heat and let it rest for 8 minutes. Rinse with cold water and drain. (This can be done a day before, but do chill the cooked eggs).
- Remove the egg shells, then cut the eggs in half (vertically).
- Scoop out the egg yolk into a bowl. Add the yogurt, herb, mustard, cayenne and some ground pepper. Squeeze some lemon juice and taste – adjust it to your liking.
- Finely chop the spring onions and add to the egg mixture.
- Rinse the crayfish tails, make sure they are shell-less and add to the egg mixture.
- Combine gently and taste it again – adjust the seasoning and the cayenne/mustard/yoghurt/lemon if needed.
- Fill the egg whites with the mixture, then put them on a serving plate. Scatter some fresh chives/dill on top.
- Serve chilled or at room temperature.