INGREDIENTS

2 Eggs
½ cup each, shallots & celery
4 Tablespoons paprika
4 cloves garlic
2 Teaspoons salt
5 stalks parsley
½ cup Creole mustard
¼ cup tomato catsup
1-½ pints of vegetable or olive oil
3 bay leaves
½ cup vinegar
2 Tablespoons horseradish
1 lemon
4 shots of Tabasco or to taste

INSTRUCTIONS

Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.