Crawfish and Egg Salad

Crawfish and Egg Salad

3 each Eggs, hard boiled
1 tablespoon Durkee's famous sauce
1 pound Chopped crawfish or shrimp
2 tablespoons Mayonnaise
1 per serving Salt, if needed
2 tablespoons Dill pickles, finely chopped
1 teaspoon Red cayenne pepper
1 teaspoon 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"

http://www.recipeway.com/

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Source:

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