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Smoked Salmon and Egg Salad

Smoked Salmon and Egg Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Donna

Donna

A great change from the standard egg salad, this is fabulous served on toasted whole grain bread. It can also be spooned into hollowed out tomatoes for a fancy presentation at a luncheon.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 332 mg
  • 111%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KIZAMM
35

KIZAMM

10/2/2003

Delicious! I even used canned salmon and it was still terrific!

STARDUST_331
28

STARDUST_331

9/11/2003

I used sliced smoked salmon, and fresh dill, which made the salad taste a lot fresher than if I had used dried dill. This salad is delicious, and tastes like it's from a gourmet deli. The smoked salmon is already salty so make sure to taste the salad prior to adding more salt! Thanks.

jdc4him
25

jdc4him

10/30/2003

This was delicious! I've made it twice, and both times people raved about it and asked for the recipe. The first time I used canned salmon, and the second time I used fresh salmon that I first baked. I've used this to make afternoon tea sandwiches, and they were a hit. My husband really enjoyed it, too - thanks for the recipe Donna!

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