Bahamian Egg Salad



Typically Bahamians would use their own Bajamar brand spicy mustard (I'd never find it here locally) but I just happened to have a suitable substitute on hand-Creole mustard from Louisiana!


★★★★★ 4 votes

2-3 as a small side
10 Min
10 Min
Stove Top


  • 2
    eggs, hardboiled
  • 2 Tbsp
  • 1 tsp
    spicy mustard (read recipe intro)
  • pinch
  • 1/4 tsp
    crushed black pepper
  • 1/8 tsp
  • 2 Tbsp
    green bell pepper, minced (i prefer red bells)
  • 2 Tbsp
    green onions, thinly sliced
  • ·
    lime wedges, for garnish
  • ·
    lettuce (optional)

How to Make Bahamian Egg Salad


  1. Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, run cool water over eggs to cool them. Once cool, peel shell off, and mash.
  2. In a large bowl, mix eggs, mayonnaise, mustard, pepper, and paprika. Gently stir. Taste and adjust if necessary. Cover and refrigerate until ready to serve.
  3. If desired, serve over lettuce and with a lime wedge.

Printable Recipe Card

About Bahamian Egg Salad

Course/Dish: Sandwiches
Main Ingredient: Eggs
Regional Style: Caribbean

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