1. Cook the Eggs

Place the eggs in a single layer in a medium saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10–12 minutes.

After the eggs are cooked, transfer them to an ice water bath to cool for 5–10 minutes. This stops the cooking process and makes the eggs easier to peel.

2. Peel and Halve the Eggs

Gently tap the eggs on a hard surface to crack the shell, then peel them under running water. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Arrange the egg white halves on a serving platter.

3. Prepare the Filling

Mash the cooked egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Mix until the filling is creamy and well combined.

Fold in the finely chopped crawfish tails, making sure they’re evenly distributed throughout the filling. Taste and adjust the seasoning if necessary.

4. Fill the Egg Halves

Spoon the crawfish yolk mixture into a piping bag fitted with a star tip (or use a plastic zip-top bag with a corner snipped off). Pipe the filling into each egg white half, mounding it slightly. If you don’t have a piping bag, use a spoon to carefully fill the egg whites.

5. Garnish and Serve

Sprinkle the filled eggs with additional Cajun seasoning, smoked paprika, or fresh herbs like parsley or chives. For an extra-special touch, top each egg with a small piece of cooked crawfish tail or leave a whole tail as a decorative garnish.

Serve the crawfish deviled eggs immediately, or refrigerate them for up to 24 hours before serving.