We love how simple and delicious the Crawfish & Egg Salad recipe is!

3 eggs, hard boiled
1 lb chopped crawfish or shrimp
1 salt, if needed
1 teaspoon red cayenne pepper
1 tablespoon durkee’s famous sauce
2 tablespoon mayonnaise
2 tablespoon dill pickles, finely chopped
1 teaspoon 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”

always the best, Murph

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