Cajun Herb Egg Salad
Andrea Mathis, RD
Egg salad is a classic for a reason – it’s delicious, versatile, and generally made with inexpensive ingredients. You can adapt your egg salad flavor profile based on what ingredients you have on hand, serve it on crunchy lettuce leaves (like in this recipe) or pile onto bread for a tasty sandwich. Whether you’re serving a crowd or bringing some eggs-citement to lunch, this will become one of your favorite go-to recipes.
This recipe was developed for the Egg Nutrition Center by Andrea Mathis, RD.
|10 Large||Hard-boiled eggs, cooled and peeled|
|1/2 Cup||Reduced-fat mayonnaise|
|1 Tbsp||Yellow mustard|
|2 Tbsp||Chopped green onions|
|1 Teaspoon||Minced fresh oregano|
|1 Teaspoon||Minced fresh thyme|
|2 Teaspoons||Cajun seasoning|
|Salt, to taste|
|Black pepper, to taste|
Roughly chop hard-boiled eggs and transfer to a large bowl.
Add mayonnaise, mustard, green onions, oregano, thyme, Cajun seasoning, and sugar to the bowl and stir until evenly combined. Season with salt and pepper to taste and keep refrigerated until ready to serve.
When ready to serve, scoop egg salad onto romaine leaves. Enjoy!
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 2.5g
- Sodium: 290mg
- Carbohydrates: 4g
- Dietary Fiber: 1g
- Protein: 8g
Vegetable: 0.5 c