Crawfish and Egg Salad

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

1 lb Chopped crawfish or shrimp

1 ts Red cayenne pepper

2 tb Mayonnaise

1 ts Poupon mustard

To cook crawfish:

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" --