Crawfish and Egg Salad

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Title: Crawfish and Egg Salad
Categories: Cajun, Salads, Fish/sea
Yield: 8 servings

3 ea Eggs, hard boiled 1 x Salt, if needed
1 tb Durkee's famous sauce 2 tb Dill pickles, finely
chopped
1 lb Chopped crawfish or shrimp 1 ts Red cayenne pepper
2 tb Mayonnaise 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"

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