Ingredients
- 3 eggs
- 250 gr crawfish (chopped)
- 30 ml mayonnaise
- 16 ml durkees famous sauce
- 9 gr dill pickles
- 5 ml poupon mustard
- 3 gr cayenne pepper (red)
To cook crawfish: In a saucepan bring 2 litre water to boil with 2 tsp salt and half 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"
