Cajun Egg Salad Recipe

Spice up your lunch with this flavorful Cajun Egg Salad Sandwich recipe! Inspired by Jennifer Burns of Dan's Market (fox13now.com), this recipe is quick, easy, and perfect for a satisfying meal. We've adjusted the original recipe for optimal flavor, using paprika-forward Cajun seasoning to avoid excessive salt. This vibrant egg salad is served on toasted English muffins with juicy tomatoes – a delicious twist on a classic! Prepare to be amazed by how simple it is to create restaurant-quality taste at home.

Prep Time 15 mins
Cook Time 10 mins
Calories 389.6 kcal
Protein 42g
Rating 4.7 (3 Reviews)
Cajun Egg Salad 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cajun Egg Salad

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How to Make Cajun Egg Salad

  1. Hard-boil 4 large eggs. Once cool, peel and chop.
  2. In a medium bowl, combine the chopped eggs with 1/4 cup mayonnaise, 1 tablespoon pickle relish, 1 tablespoon chopped celery, 1 tablespoon chopped red onion, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika-forward Cajun seasoning (adjust to taste), and 1 tablespoon chopped green bell pepper.
  3. Gently mash the eggs with a fork until desired consistency is reached. Do not over-mash.
  4. Toast 4 English muffins halves.
  5. Spread the Cajun egg salad evenly onto 4 toasted English muffin halves.
  6. Top each with 2-3 slices of tomato.
  7. Cover with remaining toasted English muffin halves.
  8. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

30g

Fat

24g

Carbs

11g