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Crawfish & Egg Salad

Crawfish & Egg Salad recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 272.8
Dietary: Gluten-free
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
  • 3 ea Eggs, hard boiled
  • 1 tablespoon Durkee's famous sauce
  • 1 pound Crawfish tails, peeled and boiled
  • 2 tablespoon Mayonnaise
  • 1 Salt, if needed
  • 2 tablespoon Dill pickles, finely chopped
  • 1 teaspoon Red cayenne pepper
  • 1 teaspoon Poupon mustard
Directions
  1. 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. 2
    Add the peeled crawfish tails to the boiling water and cook for 1-2 minutes until just heated through; do not overcook.
  3. 3
    Drain the crawfish thoroughly and rinse with cold water to stop the cooking process, then let them cool completely.
  4. 4
    While the crawfish cool, chop the hard-boiled eggs into small, bite-sized pieces.
  5. 5
    Roughly chop the cooled crawfish tails into smaller pieces if they are large.
  6. 6
    In a medium mixing bowl, combine the chopped eggs, crawfish, and finely chopped dill pickles.
  7. 7
    In a small separate bowl, whisk together the mayonnaise, Durkee's famous sauce, and Dijon mustard until smooth.
  8. 8
    Pour the dressing over the egg and crawfish mixture and fold gently until everything is evenly coated.
  9. 9
    Taste the salad and add a pinch of salt or additional cayenne pepper if desired.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/crawfish-egg-salad/