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  • Charles Fortson, Jr.

Cajun style egg chicken salad

By Guest Cooking Columnist Charles Fortson, Jr.

With summer heat already upon us, light, easy to make meals are the order of the day.

That means salads.

This egg chicken salad is purely chicken and egg – none of the other salad stuff – mixed with recommended seasonings and amounts (but season to your taste and tweak as desired).

If your main ingredients – that is, the chicken and eggs – are handy, you can quickly whip up this summer eating treat. This recipe starts from scratch with a whole chicken, but the salad is great with any leftover chicken -- broiled, baked, rotisserie, fired. The spicy eggs make this chicken salad special. So pay attention!

Ingredients: 12 eggs. 1 whole chicken. 1 tablespoon of Crab Boil 1/tablespoon of salt and pepper. ½ cup of mayonnaise. 1 tablespoon of mustard. 1 medium sweet onion. ½ cup sweet relish


1. Starting from scratch, you’ll need to prepared the chicken and eggs the day before your meal.

2. Boil chicken 45 minutes on medium to high heat in water with 2 tablespoon of Crab Boil added.

3. Boil eggs for 30 minutes, cool and peal. Put in gallon ZipLoc bag with water in which chicken was boiled, and sit for six hours in refrigerator to absorb seasoning. Add a few more eggs to keep around the house as nutritious snacks.

4. Debone chicken and chop it finely..

5. Chop eggs and onions

6. Mix chopped chicken, eggs and onions with mayonnaise, mustard, sweet relish, salt and pepper.

Serves at least eight.

EDITOR’S NOTE: Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park. He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location. Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.



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