3      Each          Eggs, hard boiled
   1      Tablespoon    Durkee's famous sauce
   1      Pound         Chopped crawfish or shrimp
   2      Tablespoons   Mayonnaise
                        Salt, if needed
   2      Tablespoons   Dill pickles, finely chopped
   1      Teaspoon      Red cayenne pepper
   1      Teaspoon      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. From Justin Wilson's "Outdoor Cooking With Inside
Help"