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Salmon Salad Spread


"This is a good sandwich or cracker spread, much like tuna fish or chicken salad. Yummy!"
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1 h servings 329 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 329 calories; 20.7 g fat; 8.3 g carbohydrates; 27.1 g protein; 120 mg cholesterol; 624 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

Made this recipe with light miracle whip instead of mayo. Delicious!