Deviled Eggs with Louisiana Crawfish

Marinate crawfish in buttermilk and 1/2 cup hot sauce and set aside.

Take the remaining hot sauce and reduce over medium heat until very thick.

For egg yolk: Push boiled egg yolks through a fine mesh, then add dijon mustard and enough mayonnaise to make a smooth, fluffy yolk mixture. Season with salt and pepper. In a piping bag, fill each egg white generously with yolk mixture.

In a preheated pot of oil to 350 degrees, fry crawfish in two batches for 2 to 3 minutes or until crispy and golden brown.

Once the crawfish are drained, garnish the deviled egg with fried crawfish, a bit of the hot sauce reduction, and green onion.