Crawfish and Egg Salad

15 minutes Prep: 15 minutes

175 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

3	large	eggs	hard boiled
1	tablespoon	sauce	Durkee's famous
1	pound	crawfish tails	or shrimp, chopped
2	tablespoons	mayonnaise
1	x	salt	if needed
2	tablespoons	pickles, dill	finely chopped
1	teaspoon	cayenne pepper	red
1	teaspoon	dijon mustard

Directions

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 teaspoons of salt and 1/2 teaspoons 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 sauce, and mayonnaise and add to egg mixture.

If needed, add more pepper and salt.

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Nutrition Facts

Serving Size 164g

Amount per Serving

Calories 175 39% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 311mg	104%
Sodium 263mg	11%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 24.0g	48%

Vitamin A	7%		Vitamin C	2%
Calcium	9%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy. My husband and I both love this recipe, we are just talking tonight we will make it again. This time we will serve it with some whole wheat pasta.

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