Melt margarine in a medium-size skillet over medium heat.

Add minced garlic and chopped green onion to the skillet and cook until wilted.

Add cooked crawfish tails, liquid smoke, and Worcestershire sauce to the skillet.

Cook the crawfish mixture for 15 minutes, then remove from heat and let it cool.

Fry bacon until crispy, crumble it, and set aside.

Boil red potatoes in their skins until tender, then roughly chop them.

Hard-boil eggs, separate the whites and yolks, and chop the whites.

In a large bowl, mix the chopped potatoes, mayonnaise, and chopped egg whites.

In a separate bowl, mash the egg yolks and mix them with creole mustard, yellow mustard, and hot sauce.

Combine the mustard mixture with the potato mixture and stir to combine.

Add the cooled crawfish mixture and crumbled bacon to the potato salad and stir to combine.

Season the crawfish potato salad with salt and pepper to taste.