Instructions

• Pop on your pressure cooker and set it for those hard boiled eggs first. Make sure your sealing ring is in place and locked up tight.
• Cook the eggs for about 5-7 minutes at high pressure, then do a quick release to avoid overcooking. That way, the yolks are just right for mashing later.
• While your eggs cook, melt the butter in a skillet over medium heat. Toss in diced onions and celery and sauté ‘em until they’re soft and smelling good, about 4-5 minutes.
• Slice the jalapenos and toss them in with onions and celery, cooking for just a minute to wake up the flavors without losing heat.
• Once eggs are done, carefully peel them and slice them in half. Remove the yolks and set the whites aside on a plate.
• In a mixing bowl, combine the crawfish tails, sautéed veggies, jalapenos, creole seasoning, mayo, and mustard. Mix it all up until every little bit is covered.
• Add the mashed yolks to the crawfish mixture and stir until smooth and creamy. You want it just right to stuff back into the whites without falling apart.
• Spoon the filling back into egg whites, then sprinkle with paprika and chives if you want. Serve ‘em up and enjoy that first tender bite!