Crawfish and Egg Salad

3 Eggs, hard boiled
1 tb Durkee's famous sauce
1 lb Chopped crawfish or shrimp
2 tb Mayonnaise
1 x Salt, if needed
2 tb Dill pickles, finely chopped
1 ts Red cayenne pepper
1 ts Poupon mustard


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, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.