bahamian egg salad
(4 ratings)
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!
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(4 ratings)
yield
2 -3 as a small side
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For bahamian egg salad
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2eggs, hardboiled
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2 Tbspmayonnaise
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1 tspspicy mustard (read recipe intro)
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pinchsalt
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1/4 tspcrushed black pepper
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1/8 tsppaprika
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2 Tbspgreen bell pepper, minced (i prefer red bells)
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2 Tbspgreen onions, thinly sliced
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lime wedges, for garnish
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lettuce (optional)
How To Make bahamian egg salad
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1Place 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.
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2In a large bowl, mix eggs, mayonnaise, mustard, pepper, and paprika. Gently stir. Taste and adjust if necessary. Cover and refrigerate until ready to serve.
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3If desired, serve over lettuce and with a lime wedge.
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