Crawfish And Egg Salad

Servings: 8
Ingredients:

3 ea Eggs, hard boiled
1 T  Durkee's famous sauce
1 lb Chopped crawfish or shrimp
2 T  Mayonnaise
1 x  Salt, if needed
2 T  Dill pickles, finely chopped
1 t  Red cayenne pepper
1 t  Poupon mustard

To cook crawfish:
In a saucepan bring 2 quarts water to boil with 2 tsp
salt and 1/2 tsp of red pepper. Add peeled crawfish
tails to water. Bring to boil and remove from heat
immediately. Drain and cool. Chop hard-boiled eggs.
Chop crawfish and mix with eggs. Add pickles. Mix
mustard, Durkee’s, and mayonnaise and add to egg
mixture. If needed, add more pepper and salt. From
Justin Wilson’s ‘Outdoor Cooking With Inside Help’

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