Crawfish and egg salad
Yield: 8 servings
Ingredients:
- 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.
Instructions:
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"
