1 (8 oz.) pkg. cream cheese
1 can tomato soup
1 c. mayonnaise
2 small cans shrimp
1/4 c. shrimp juice
2 envelopes clear gelatine (Knox)
3/4 c. chopped green onions
3/4 c. chopped celery

Drop hard-cooked eggs in sour pickle vinegar with 1 teaspoon liquid crawfish boil. Boil vinegar and crawfish boil together. Let pickle for 2 to 3 days.