Smoked Salmon and Egg Salad Sandwich

2

"Smoked salmon with a bit of fresh dill and red onion - this yummy salad is perfect in a sandwich topped with a layer of thinly sliced cucumbers and leaves of red leaf lettuce."
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Ingredients

2 h 30 m servings 342 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 283 mg
  • 94%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place eggs in a pot with enough cold water to cover, and bring to a boil. Cover pot, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
  2. In a medium bowl, mix the eggs, celery, onion, salmon, and mayonnaise. Season with dill, salt, and pepper. Refrigerate at least 2 hours to allow flavors to combine.
  3. Spread 8 slices of bread with equal amounts of the salad. Top with lettuce and cucumber, and remaining bread slices to make 8 sandwiches.
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Footnotes

  • The original Smoked Salmon and Egg Salad used in this recipe was submitted by Donna and contains 337 calories, 30.2 g fat, 339 mg cholesterol, 400 mg sodium, 3.3 g carbohydrates, .4 g fiber, and 13.2 g protein.
  • Click here for More Sara Lee Recipes.

Reviews

2

I regularly make Stephan's broiled Salmon Pesto and always have leftovers. Reheated salmon never tastes right to me so this recipe is perfect for the leftovers. I used yellow onion instead of...

Oh, this is so good! I lightened it up a little with light Mayo and by tossing a few egg yolks out. You can play with the amounts to suit your tastes. I also added the juice of half of a lemo...