Hard-boil the eggs: Start by placing 12 eggs in a pot and covering them with cold water. Bring the water to a gentle boil over medium heat. Once it reaches a boil, let it boil for 2 minutes. After that, cover the pot, remove it from heat, and let the eggs sit for 11 minutes. Then, drain the eggs and cool them under running water for easy peeling.

Prepare the eggs: Once the eggs are peeled, carefully cut each egg in half lengthwise. Remove the yolks and place them into a mixing bowl. Arrange the egg whites on a plate, chilled, waiting to be filled.

Make the filling: Finely dice 1 stalk of celery and 1 green onion. In the bowl with the egg yolks, add the diced vegetables, 4 tablespoons of Hellman’s mayonnaise, 2 tablespoons of Creole mustard, 1/4 teaspoon of Cajun seasoning, and 1 teaspoon of Crystal hot sauce. Mash the mixture until smooth, ensuring all ingredients are well combined. Chill this filling for about 15 to 30 minutes to let the flavors meld.

Prepare the crawfish topping: In a skillet over medium heat, melt 1 stick of butter. Add 12 oz. of thawed crawfish along with 1 tablespoon of chopped green onions, and 1 tablespoon of fresh parsley. Stir in 1 teaspoon of Louisiana hot sauce and 1/4 teaspoon of Cajun seasoning. Warm this mixture for 2-3 minutes until it becomes fragrant.

Assemble the dish: Take the chilled egg whites and fill each half with the yolk mixture. Finally, generously top each filled egg half with the warm crawfish topping, allowing the buttery goodness to drizzle over the creamy filling.