Smoked Salmon and Egg Salad

Smoked Salmon and Egg Salad

51

"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."

Ingredients

30 m {{adjustedServings}} servings 333 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 294 mg
  • 98%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

51
  1. 69 Ratings

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

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 smok...

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...