Crawfish and Egg Salad
INGREDIENTS:
1 ea 16 oz can peeled tomatoes 1 tb Lea & Perrins
1/2 c Chopped onion 2 ts Poupon or creole mustard
1/2 ts Celery seed 1/4 ts Garlic powder
4 ea Eggs, hard boiled 1 tb Olive oil
2 tb Juice from peeled tomatoes 1 x Salt, to taste
1 ea 6 1/2 oz can tuna, mashed 2 ts Louisiana hot sauce
2 tb Dill relish 2 ts Wine vinegar
2 tb Mayonnaise (heaping)
1 ea 16 oz can peeled tomatoes 1 tb Lea & Perrins
1/2 c Chopped onion 2 ts Poupon or creole mustard
1/2 ts Celery seed 1/4 ts Garlic powder
4 ea Eggs, hard boiled 1 tb Olive oil
2 tb Juice from peeled tomatoes 1 x Salt, to taste
1 ea 6 1/2 oz can tuna, mashed 2 ts Louisiana hot sauce
2 tb Dill relish 2 ts Wine vinegar
2 tb Mayonnaise (heaping)
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help"