---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Crawfish and Egg Salad
  Categories: Cajun, Salads, Fish/sea
       Yield: 8 servings
  
       3 ea Eggs, hard boiled                   1 x  Salt, if needed
 	    1 tb Durkee’s famous sauce		     2 tb Dill pickles, finely
      chopped
       1 lb Chopped crawfish or shrimp          1 ts Red cayenne pepper
       2 tb Mayonnaise                          1 ts 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.
   From Justin Wilson’s “Outdoor Cooking With Inside Help”
  
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