Smoked Salmon and Egg Salad

Smoked Salmon and Egg Salad

50 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Donna
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (50)

Rate This Recipe
KIZAMM
35

KIZAMM

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

STARDUST_331
27

STARDUST_331

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

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 3.1 g
  • 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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