Crawfish & Egg Salad
Yield
4 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
hard boiled |
|
| 15 | ml |
sauce
Durkee's famous |
* |
| 453.6 | g |
crawfish tails
or shrimp, chopped |
|
| 3E+1 | ml |
mayonnaise
|
|
| 1 | x |
salt
if needed |
*
|
| 3E+1 | ml |
pickles, dill
finely chopped |
|
| 5 | ml |
cayenne pepper
red |
|
| 5 | ml |
dijon mustard
|
|
Directions
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 teaspoons of salt and ½ 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.
