Cajun Egg Salad

10 mins

4 servings

5.0/5 (3 reviews)

From the Fox13now.com website credited to Jennifer Burns of Dan's Market. I made a half batch of this egg salad for lunch today. Actually, I used 4 eggs (what I had on hand) and halved the other ingredients. I used pickle relish for the dill pickle. Be careful with your cajun seasoning. I read somewhere that paprika should be the highest proportion in a good Cajun seasoning. Other types can be heavy on the salt (like the one I used) so my salad was a little salty when tasted on its own, but fine once I put it into a sandwich. I did not use salt and pepper to taste. I served on toasted English muffins with tomatoes, but skipped the lettuce. Prep was very fast for me because I used an egg cooker. The recipe does not reflect time to hard boil the eggs.

Ingredients

Instructions

In a large bowl, combine the first 8 ingredients with salt and pepper. Mash the eggs and combine well. Divide the egg salad among 4 toast slices. Top with the lettuce and tomato slices. Top with other toast piece. Serve immediately.

Prep: 10 mins

Cook: N/A

Total: 10 mins

Lunch/Snacks

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Amount Per Serving
Calories 389.6
% Daily Value*
Total Fat 17.7g		27%
Cholesterol 467.9mg		156%
Total Carbohydrate 35.9g		13%
	Dietary Fiber 3.5g	13%
	Sugars 7.5g
Protein 21.4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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