2 eggs

4 T. paprika

2 t. salt

1/2 c. Creole mustard

1 ½ pts. salad oil

1/2 c. vinegar

1 lemon, quartered

1/2 c. catsup

3 bay leaves

2 T. horseradish

3 cloves garlic, minced

1/2 c. minced green onion

1/2 c. minced celery

1/4- 1/2 c. minced parsley

3-4 lbs. Louisiana crawfish tailmeat

Shredded lettuce

Combine eggs, paprika, salt and mustard in a mixing bowl. Very slowly beat in oil in a steady stream to form an emulsion. When thickened, add vinegar, squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients except crawfish and lettuce. Refrigerate at least 6 hours to let flavor combine. Before serving, remove lemon pieces and bay leaves from sauce. Arrange crawfish tails on a bed of shredded lettuce and top with sauce. Serves 12.