Crawfish & Egg Salad

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Servings: 8 Difficulty: Intermediate
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A zesty, creamy Cajun-inspired salad blending sweet seafood with rich hard-boiled eggs
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This vibrant Crawfish and Egg Salad offers a delightful twist on classic picnic fare, combining the sweet, tender flavor of boiled crawfish with the richness of hard-boiled eggs. The dressing is a bold mix of creamy mayonnaise, tangy Durkee’s famous sauce, and sharp Dijon mustard, creating a complex flavor profile that is both comforting and exciting. Finely chopped dill pickles add a necessary crunch and acidity, while a hint of red cayenne pepper provides a gentle warmth that wakes up the palate. It is an excellent choice for a quick lunch, a potluck side dish, or a filling topping for toasted bread. Simple to assemble yet packed with Southern character, this salad is a refreshing way to enjoy seafood.

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Crawfish & Egg Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 272.8

Description

This vibrant Crawfish and Egg Salad offers a delightful twist on classic picnic fare, combining the sweet, tender flavor of boiled crawfish with the richness of hard-boiled eggs. The dressing is a bold mix of creamy mayonnaise, tangy Durkee's famous sauce, and sharp Dijon mustard, creating a complex flavor profile that is both comforting and exciting. Finely chopped dill pickles add a necessary crunch and acidity, while a hint of red cayenne pepper provides a gentle warmth that wakes up the palate. It is an excellent choice for a quick lunch, a potluck side dish, or a filling topping for toasted bread. Simple to assemble yet packed with Southern character, this salad is a refreshing way to enjoy seafood.

Ingredients

Directions

  1. Bring a large pot of water to a boil and add 2 teaspoons of salt and 1/2 teaspoon of red cayenne pepper.
  2. Add the peeled crawfish tails to the boiling water and cook for 1-2 minutes until just heated through; do not overcook.
  3. Drain the crawfish thoroughly and rinse with cold water to stop the cooking process, then let them cool completely.
  4. While the crawfish cool, chop the hard-boiled eggs into small, bite-sized pieces.
  5. Roughly chop the cooled crawfish tails into smaller pieces if they are large.
  6. In a medium mixing bowl, combine the chopped eggs, crawfish, and finely chopped dill pickles.
  7. In a small separate bowl, whisk together the mayonnaise, Durkee's famous sauce, and Dijon mustard until smooth.
  8. Pour the dressing over the egg and crawfish mixture and fold gently until everything is evenly coated.
  9. Taste the salad and add a pinch of salt or additional cayenne pepper if desired.
  10. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 272.8kcal
% Daily Value *
Total Fat 14.9g23%
Saturated Fat 3.4g17%
Cholesterol 453.3mg152%
Sodium 98011.9mg4084%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.6g3%
Sugars 1.3g
Protein 33.1g67%

* 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: cajun, crawfish, egg salad, seafood salad, creamy, picnic food, lunch, dill pickles, durkees, mustard, cayenne, hard boiled eggs, shellfish, southern cooking, chopped, mayonnaise, spicy, easy recipe
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