3 Eggs; hard boiled
1 tb Durkee's famous sauce
1 lb Crawfish or shrimp; chopped
2 tb Mayonnaise
Salt; if needed
2 tb Dill pickles; finely chopped
1 ts Red cayenne pepper
1 ts Poupon mustard
In a saucepan bring 2 qt water to boil with 2 ts salt and 1/2 ts 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.
Recipe by Justin Wilson's Outdoor Cooking With Inside Help
