Ingredients:

18 each large eggs, hard-boiled, sliced in half and yolks removed
1 1/4 pound crawfish tail meat (cooked & shelled)
1/4 teaspoon garlic, minced
1/2 Tablespoon horseradish, fresh
1/2 Tablespoon prepared brown mustard
1/2 Tablespoon lemon juice
1 teaspoon dill weed
1/4 teaspoon hot sauce
3/4 cup mayonnaise
Creole Seasoning

Preparation:

Cut eggs in half, reserve 14 egg yolks.

Cut crawfish meat into small chunks Blend all ingredients into a food processor or blender until slightly smooth.

Fill egg halves using a cake decorator bag; sprinkle with Creole Seasoning and garnish with slivered black olives.

Refrigerate until ready to use.

**Note: If you have any filling left, add to the extra 4 egg yokes & mix well. Add extra dash of Creole Seasoning and spread on sliced bread. This filling is great on a sandwich as well! You can simply crush up all 18 eggs, increase all ingredient amounts by a "dash", or 1/3 to taste, and use as Blitzen's Egg Salad.