Smoked Salmon and Egg Salad

Smoked Salmon and Egg Salad
  • 12 eggs
  • 2 stalks celery, chopped
  • 1 red onion, chopped
  • 5 ounces diced smoked salmon
  • 1 cup mayonnaise
  • 3 tablespoons chopped fresh dill
  • salt and pepper to taste


  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.

04/08/2017
Smoked Salmon and Egg Salad, recipe PT15M PT1H 5 455 calories

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