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Crawfish And Egg Salad

Crawfish and Egg Salad recipe image
This authentic Cajun crawfish and egg salad is a beloved Southern comfort food that balances the sweetness of fresh seafood with the richness of hard-boiled eggs. The dressing, a tangy blend of mayonnaise, Creole mustard, and Durkee's sauce, provides a robust flavor profile that cuts through the creaminess. Finely chopped dill pickles add a necessary crunch and acidity, while red cayenne pepper offers a gentle, warming heat. Perfect served chilled on toasted bread or as a standalone lunch, this dish captures the essence of Louisiana cooking. It is simple to assemble, making it an ideal choice for potlucks, picnics, or a quick, satisfying weeknight meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 235.9
Dietary: Gluten-free
Description
This authentic Cajun crawfish and egg salad is a beloved Southern comfort food that balances the sweetness of fresh seafood with the richness of hard-boiled eggs. The dressing, a tangy blend of mayonnaise, Creole mustard, and Durkee's sauce, provides a robust flavor profile that cuts through the creaminess. Finely chopped dill pickles add a necessary crunch and acidity, while red cayenne pepper offers a gentle, warming heat. Perfect served chilled on toasted bread or as a standalone lunch, this dish captures the essence of Louisiana cooking. It is simple to assemble, making it an ideal choice for potlucks, picnics, or a quick, satisfying weeknight meal.
Ingredients
  • 3 whole Eggs, hard boiled
  • 1 Salt, if needed
  • 1 teaspoons Red cayenne pepper
  • 1 teaspoons Durkee's famous sauce
  • 2 teaspoons Mayonnaise
  • 2 teaspoons Dill pickles, finely chopped
  • 1 teaspoons Poupon mustard
Directions
  1. 1
    Bring a large saucepan of water to a rolling boil and add 2 teaspoons of salt and 1/2 teaspoon of red pepper.
  2. 2
    Add the peeled crawfish tails to the boiling water, return to a boil, then immediately remove the pan from the heat.
  3. 3
    Let the crawfish sit in the hot water for a few minutes to finish cooking, then drain thoroughly and allow them to cool completely.
  4. 4
    While the crawfish cool, peel and chop the hard-boiled eggs into small, bite-sized pieces.
  5. 5
    Roughly chop the cooled crawfish tails into small pieces to match the texture of the eggs.
  6. 6
    In a large mixing bowl, combine the chopped eggs and crawfish.
  7. 7
    Add the finely chopped dill pickles to the bowl and gently fold them into the egg and crawfish mixture.
  8. 8
    In a small separate bowl, whisk together the mayonnaise, Poupon mustard, and Durkee's famous sauce until smooth.
  9. 9
    Pour the dressing over the egg and crawfish mixture, tossing gently to coat everything evenly.
  10. 10
    Sprinkle with the red cayenne pepper and taste for seasoning, adding salt if needed before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 235.9kcal
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 2.9g15%
Cholesterol 452.6mg151%
Sodium 97976.5mg4083%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.2g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiled, boiling, cajun, cayenne, chopped, crawfish, dill, durkees, egg, eggs, famous, finely, fish, hard, mayonnaise, mustard, needed, pepper, pickles, poupon
Read it online: https://www.chefs-mate.com/recipe/crawfish-and-egg-salad-2/