Ingredients for Cajun Egg Salad
- 4 large eggs, hard-boiled and chopped
- Onions
- Yellow Mustard
- 1 tablespoon pickle relish
- Celery Ribs
- 1/2 teaspoon paprika-forward Cajun seasoning (adjust to taste)
- Worcestershire Sauce
- 1/4 cup mayonnaise
- Bread
- Lettuce Leaves
- 2-3 slices of tomato per sandwich
- Optional: Salt and pepper to taste (if needed after adding Cajun seasoning)
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How to Make Cajun Egg Salad
- Hard-boil 4 large eggs. Once cool, peel and chop.
- 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.
- Gently mash the eggs with a fork until desired consistency is reached. Do not over-mash.
- Toast 4 English muffins halves.
- Spread the Cajun egg salad evenly onto 4 toasted English muffin halves.
- Top each with 2-3 slices of tomato.
- Cover with remaining toasted English muffin halves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
30g
Fat
24g
Carbs
11g