Smoked Salmon and Egg Salad50 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by Donna
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 333 cal
- 30.1 g
- 3.1 g
Based on a 2,000 calorie diet
Reviews (50)Rate This Recipe
"Delicious! I even used canned salmon and it was still terrific!..." See more"
"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 sal..." See moremon is already salty so make sure to taste the salad prior to adding more salt! Thanks."
"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..." See more. 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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