Smoked Salmon and Egg Salad Recipe -
Smoked Salmon and Egg Salad Recipe
  • READY IN 30 mins

Smoked Salmon and Egg Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Oct 02, 2003

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

Most Helpful Critical Review
Sep 29, 2005

My husband loves smoked salmon and since it's often served with diced egg I thought this was a great idea! I added capers and a little prepared mustard (which I always use in egg salad) but it still seemed a little bland. Maybe some lemon juice would work to add a little zing. Bottom line...we ate it on toasted baguette rounds and it was very good but I think it could be better.

Sep 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.

Oct 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!

Oct 30, 2003

I made this as an appetizer for Easter and stuffed it into those ready-made phyllo cups. We loved it. I added 1/2 the onion the recipe called for,and a good amount of salt. A great recipe!

Mar 13, 2004

I didn't use as many eggs as the recipe called for and instead used equal amounts of salmon and eggs. It was delicious on toasted whole wheat bread with melted mozzarella cheese on top, as well as on butter crackers. Will definitely make again

Jun 13, 2003

This was wonderful. I was invited for lunch with some friends and took this as an appetizer, and everyone raved over it. I used one small onion and a little more salmon than the recipe called for, and left out the celery, and it seemed just right. Thanks for sharing this one!

Jun 20, 2005

This recipe is so unique and delicious. I added a little fresh basil and cut out the red onion and it was fab-u-lous.


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 3.1 g
  • 1%
  • Cholesterol
  • 294 mg
  • 98%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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