Yield 8 serving(s) Number Of Ingredients 8 Steps:
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.
Yield 6 servings Number Of Ingredients 10 Steps:
Mix everything together in a bowl and then refrigerate until you are ready to serve. It’s really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.) Do Ahead: Will keep in an airtight container for up to three days before getting funky.
