Deviled Eggs

Directions

1. 1
   Peel the eggs under cold running water.
2. 2
   Gently cut each egg in half lengthwise.
3. 3
   Remove the yolks, being careful not to tear the whites.
4. 4
   Place the yolks into a small mixing bowl and set aside the whites.
5. 5
   Mash the yolks with a fork.
6. 6
   Stir in the mustard, mayonnaise, onion, Tabasco, Worcestershire sauce, salt, and cayenne pepper.
7. 7
   Using a teaspoon or a pastry bag fitted with the star tip, fill each half egg white with some of the seasoned yolk mixture.
8. 8
   Sprinkle lightly with paprika.
9. 9
   You will need 4 ounces cooked crawfish tails (fresh and frozen are equally fine), 4 tablespoons chopped scallion greens, and 1/2 teaspoon Creole seasoning.
10. 10
    Make the deviled egg filling through step 2.
11. 11
    Roughly chop half the crawfish tails and stir them into the yolk mixture, along with 2 tablespoons of the chopped scallion greens and the Creole seasoning.
12. 12
    Fill the eggs and top each with 1 crawfish tail, a sprinkling of chopped scallions, and a little sprinkle of paprika.