Cajun Egg Salad

Name: Cajun Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 10 eggs, hard boiled, peeled; 2 tablespoons onions, diced; 1 tablespoon yellow mustard; 1 tablespoon dill pickle, diced; 2 celery ribs, diced; 1 teaspoon cajun seasoning; 1 teaspoon Worcestershire sauce; 3 tablespoons mayonnaise; 8 slices bread, any kind, lightly toasted; 4 lettuce leaves; 4 tomatoes, slices; salt and pepper, to taste

(3)

Recipe by Dr. Jenny

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.

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READY IN: 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

10

eggs, hard boiled, peeled
2

tablespoons onions, diced
1

tablespoon yellow mustard
1

tablespoon dill pickle, diced
2

celery ribs, diced
1

teaspoon cajun seasoning
1

teaspoon Worcestershire sauce
3

tablespoons mayonnaise
8

slices bread, any kind, lightly toasted
4

lettuce leaves
4

tomatoes, slices
salt and pepper, to taste

DIRECTIONS

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.

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