Name: Crayfish-stuffed devilled eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 eggs; 50g ready-cleaned crayfish tails; 1 tsp Dijon mustard; 3 Tbsp Skyr/Crème fraîche/Greek yoghurt; 1 Tbsp fresh lemon juice; 1 Tbsp chopped dill or chives; 3 spring onions; Few pinches of cayenne; Few pinches of paprika; 3 Tbsp chopped chives

Crayfish-stuffed devilled eggs

15 Apr 2017

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

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

6 eggs
50g ready-cleaned crayfish tails
1 tsp Dijon mustard
3 Tbsp Skyr/Crème fraîche/Greek yoghurt
1 Tbsp fresh lemon juice
1 Tbsp chopped dill or chives
3 spring onions
Few pinches of cayenne
Few pinches of paprika
3 Tbsp chopped chives

Instructions

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.