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Crawfish and Egg Salad

 

18

Yield

4

servings

Prep

15

min

Cook

?

Ready

15

min

Trans-fat Free, Low Carb
 

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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 17539% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 311mg 104%
Sodium 263mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 48g
Vitamin A 7% Vitamin C 2%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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