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.

Total Time

15min

Prep Time

5min

Cooking Time

10min

Ingredients

Servings

Ingredients

10 large	Hard-boiled eggs, cooled and peeled
1/2 cup	Reduced-fat mayonnaise
1 Tbsp	Yellow mustard
2 Tbsp	Chopped green onions
1 tsp	Minced fresh oregano
1 tsp	Minced fresh thyme
2 tsp	Cajun seasoning
1/2 tsp	Sugar
8-10 leaves	Romaine
	Salt, to taste
	Black pepper, to taste

Directions

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!