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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 eggs
  • 50 g 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

Method
 

  1. 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).
  2. Remove the egg shells, then cut the eggs in half (vertically).
  3. 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.
  4. Finely chop the spring onions and add to the egg mixture.
  5. Rinse the crayfish tails, make sure they are shell-less and add to the egg mixture.
  6. Combine gently and taste it again - adjust the seasoning and the cayenne/mustard/yoghurt/lemon if needed.
  7. Fill the egg whites with the mixture, then put them on a serving plate. Scatter some fresh chives/dill on top.
  8. Serve chilled or at room temperature.