Title: Crawfish and Egg Salad
Categories: Cajun Salad Ethnic Seafood
Yield: 8 Servings
| 3 | | Eggs, hard boiled |
| 1 | lb | Chopped crawfish or shrimp |
| | | Salt, if needed |
| 1 | ts | Red cayenne pepper |
| 1 | tb | Durkee's famous sauce |
| 2 | tb | Mayonnaise |
| 2 | tb | Dill pickles, finely chopped |
| 1 | ts | 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"