Recipe - Crawfish And Egg Salad

3 Eggs, hard boiled
1 pound Chopped crawfish or shrimp
Salt, if needed
1 teaspoon Red cayenne pepper
1 tablespoon Durkee's famous sauce
2 tablespoon Mayonnaise
2 tablespoon Dill pickles, finely chopped
1 teaspoon Poupon mustard

To cook crawfish:
In a saucepan bring 2 quarts water to boil with 2 tsp salt and
One half tsp of red pepper. Add peeled crawfish tails to water.
Bring to boil and remove from heat immediately. Drain and cool.
Chop hardboiled 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"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip