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Crawfish and Egg Salad

3 Each Eggs, hard boiled
1 Tablespoon Durkee's famous sauce
1 Pound Chopped crawfish or shrimp
2 Tablespoons Mayonnaise
Salt, if needed
2 Tablespoons Dill pickles, finely chopped
1 Teaspoon Red cayenne pepper
1 Teaspoon Poupon mustard

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp 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, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.

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