James Crawfish Egg Salad

 

 3 Eggs, hard boiled 
 
1 lb Chopped crawfish or shrimp 
2 tbs Mayonnaise 
1 x Salt, if needed 
2 tbs Dill pickles, finely chopped 
1 tsp Red cayenne pepper 
1 tsp Pompon mustard 

 Method : 
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,  and mayonnaise and add to egg mixture. If needed, add more pepper and salt.

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