Crawfish & Egg Salad
Submitted by bisque
Cajun crawfish egg salad with Durkee’s sauce, Dijon mustard, and a kick of cayenne. A Louisiana twist on classic egg salad that’s loaded with tender crawfish tails.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
15 minDown in Louisiana, we don’t just boil crawfish and call it a day. We put ‘em in everything.
This crawfish egg salad takes chopped hard-boiled eggs and mixes them with freshly boiled crawfish tails, dill pickles, Dijon mustard, mayo, and Durkee’s Famous Sauce for that tangy, peppery punch. A hit of cayenne brings the heat that any good Cajun dish demands.
Pile it on white bread, stuff it in a tomato, or scoop it up with saltines. However you serve it, it tastes like a bayou afternoon.
Kitchen Tips
- Boil the crawfish tails just until the water returns to a boil, then pull them immediately. Overcooked crawfish turn rubbery fast.
- Shrimp works as a swap if crawfish tails aren’t available in your neck of the woods.
- Let the salad chill for at least an hour so the flavors come together.
- Start with less cayenne and add more to taste. You can always go hotter, but you can’t undo it.
Ingredients
Directions
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 teaspoons of salt and ½ teaspoons 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 sauce, and mayonnaise and add to egg mixture.
If needed, add more pepper and salt.
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