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Crawfish & Egg Salad

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      Title: CRAWFISH & EGG SALAD
 Categories: Cajun, Salads, Seafood
      Yield: 8 Servings
 
      3 ea Eggs, hard boiled
      1 tb Durkee's famous sauce
      1 lb Chopped crawfish or shrimp
      2 tb Mayonnaise
      1 x  Salt, if needed
      2 tb Dill pickles, finely chopped
      1 ts Red cayenne pepper
      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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