6 hard boiled eggs, cut in half lengthwise
1/2 cup crawfish tails
1/4 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons diced green onion
2 tablespoons minced cubanelle
3 cornichons, minced
freshly ground black pepper
crawfish tails for garnish
Place the yolks and crawfish in a mini chopper or food processor. Add the mayonnaise and mustard. Pulse until nearly entirely smooth. Stir in remaining ingredients. Pulse one to evenly distribute in the egg mixture. Divide evenly among the halves. Garnish with crawfish.
You all know how much I love deviled eggs! I had a bit of crawfish leftover and made them into these tasty eggs. It sort of pushes over to the “stuffed egg” territory versus a traditional deviled egg. Perfect for a picnic!