Crawfish & Egg Salad

3 eggs, hard boiled
1 lb chopped crawfish or shrimp
1 salt, if needed
1 teaspoon red cayenne pepper
1 tablespoon durkee's famous sauce
2 tablespoon mayonnaise
2 tablespoon dill pickles, finely chopped
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.