Crawfish & Hard-Boiled Egg Salad

• 4 hard-boiled eggs
• 1 pound crawfish, chopped
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 tablespoon Durkee's famous sauce
• 2 tablespoons mayonnaise
• 2 tablespoons dill pickles, finely chopped
• 1 tablespoon dijon mustard
• Salt to taste

To cook crawfish: In a saucepan bring 2 quarts water to boil with salt and 1/2 teaspoon cayenne. Add peeled crawfish tails to water to give extra richness. 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.

Serves: 8

Contributor: Marita Portero

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