Yield - 24 Hor d'oeurves
1 DOZEN HARDBOILED EGGS (Peeled, but uncut)
2 12 OZ CANS OF BEETS
1/2 CUP MAYO
1/2 TBSP YELLOW MUSTARD
1/2 TBSP CREOLE MUSTARD
1-1/2 TSP PREPARED HORSERADISH
1/2 TSP SMOKED SPANISH PAPRIKA
1/2 TSP PRO CRAB BOIL SEASONINGS
2 TBSP SWEET RELISH
24 FRESH ENDIVE LEAVES
Open beeet cans and pour the juice in a large ZipLoc bag along with the eggs. Drain the beets and reserve for future use. Refrigerate for at least 4 hours or overnight. This will allow the whites of the eggs to impregnate with the beet juice.
In a Stainless Steel bowl mix the stuffing ingredients, cut the eggs into halves lengthwise and add the yokes to the bowl. Use a fork to crush them well and combine to a paste. Fill the colored whites.
Peel the endive into leaves and place the filled whites upside down, one on each leaf.
IF desired, white crabmeat or shrimp can be added to the filling.
1 LARGE CIRCULAR PRESENTATION PLATTER
1-1/2 LB LARGE BOILED CRAWFISH (Seasoned well and Still in shell)
1 TBSP TASSO CRUMBLES
2 LIMES (Cut into wedges)
Arrange the endive leaves in a pleasing pattern, then place the stuffed eggs upside down within the leaves. Remove the claws from the crawfish, and place under the front of the upside-down "crawfish", separate the thorax and tail, discard the thorax or save for stock. Gently, pull the meat from the tail, but do not remove. Place the tail shell and meat behind to egg to appear to resemble a complete crawfish. Garnish with tasso and limes, film, refrigerate and serve when needed!
This is a quick and easy dish to bring to a Halloween or Mardi Gras party as an HDO, A BIG favorite!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018 Aurora Catering, Inc. All rights reserved.
Revised: April 16, 2018.