1/2 lb. chopped crawfish tailmeat

2 hard boiled eggs, chopped

1/2 c. chopped celery

1/4 c. sliced green onions

1/4 c. chopped parsley

1/2 c. chopped cucumber

2 T. chopped bell pepper

4 T. mayonnaise

2 t. hot sweet mustard

Lemon pepper & salt to taste

Toss together first 7 ingredients. Mix in the seasoning. Blend the mustard into the mayonnaise and stir into the salad. Refrigerate before serving over a bed of lettuce. Garnish each place with a whole boiled crawfish, if available, and a lemon wedge.