Ingredients1 h servings 329 cals
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.
- Refrigerate salmon salad until chilled completely, at least 30 minutes.
- Cook's Note:
- Try red or green grapes in place of the raisins for a different flavor.
Per Serving: 329 calories; 20.7 g fat; 8.3 g carbohydrates; 27.1 g protein; 120 mg cholesterol; 624 mg sodium. Full nutrition
ReviewsRead all reviews 3
First of all I cut the recipe down to 1/4 of the ingredients. I had a touch of salmon left over from last night's dinner and wanted to use that up, but it wasn't enough so I also had a 7-oz can...
Awesome! I hate salmon but made this for my boyfriend for lunch and he made me try it because it was so good! I followed the recipe exactly only using a yellow onion because I didn't have a re...