Crawfish & Egg Salad

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.