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.

Donna

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

333 calories; protein 13.2g; carbohydrates 3.1g; fat 30.1g; cholesterol 293.5mg; sodium 409.5mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2003
Delicious! I even used canned salmon and it was still terrific! Read More
(35)

Most helpful critical review

Rating: 3 stars
09/29/2005
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. Read More
(14)
71 Ratings
  • 5 star values: 37
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/02/2003
Delicious! I even used canned salmon and it was still terrific! Read More
(35)
Rating: 5 stars
09/11/2003
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. Read More
(30)
Rating: 5 stars
10/30/2003
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! Read More
(27)
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Rating: 5 stars
10/30/2003
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! Read More
(20)
Rating: 5 stars
03/13/2004
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 Read More
(18)
Rating: 5 stars
06/14/2003
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! Read More
(17)
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Rating: 5 stars
06/20/2005
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. Read More
(15)
Rating: 3 stars
09/29/2005
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. Read More
(14)
Rating: 4 stars
08/10/2011
I cheated and used canned salmon about a half cup of chopped green onion instead of red and I added another stalk of celery. I added the mayonnaise 1/4 cup at a time until it was the right consistancy and I did not use the full three tablespoons of dill. That seemed excessive to me. A teaspoon was enough. After tasting it I also added onion/garlic powder some fresh ground pepper a little dijon mustard and some Frank's Hot Sauce. Even with the canned salmon this was darn tasty. Great thing about sandwich fillings like this is you can adjust it to fit your own personal tastes. Read More
(13)
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