Salmon Egg Salad is a delicious, creamy salad made with canned salmon and hard-boiled eggs, flavored with fresh dill, Dijon mustard and lemon.
This past weekend, I boiled a dozen eggs so we could decorate Easter eggs with our eleven-year-old daughter. But a fever and head cold sidelined her for most of the weekend – and we never did get around to coloring those eggs!
So, with a dozen, leftover hard-boiled eggs in the refrigerator, and some canned salmon on hand in the pantry – we decided to make this delicious Salmon Egg Salad.
This easy Salmon Egg Salad is loaded with delicious flavor. The salmon and egg mixture is combined with mayonnaise, Dijon mustard, fresh lemon juice, fresh dill, minced celery and red onion, plus other seasonings.
It’s equally delicious served scooped over lettuce for a light lunch, or made into a salmon egg salad sandwich.
Although we made this Salmon Egg Salad with canned Atlantic salmon, you can also make this with cooked fresh salmon if you’d like – either way is delicious!
You may also like:
Disclosure: This post contains affiliate links.
4 hard-boiled eggs (see our Perfect Hard Boiled Eggs tutorial here), peeled
1 14.75 ounce can Alaskan salmon (or 1½ cups cooked fresh salmon)
6 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons fresh celery, minced very fine
1 tablespoon red onion, minced very fine (or use scallions in place of onion)
2 teaspoons fresh dill, chopped
¼ teaspoon kosher salt
Pinch freshly ground black pepper
Pinch Cayenne pepper
Coarsely chop three of the hard-boiled eggs. Finely chop the fourth hard-boiled egg. Place all of the chopped eggs in a medium bowl. (The finely-chopped egg will help bind the mixture.)
Remove cooked salmon from can and carefully remove all liquid, bones and skin, yielding about 1½ cups of usable meat. (See our tip below in Notes section for instructions on how to clean canned salmon.) Add this to the eggs but try not to break up the salmon pieces yet.
In a small bowl, mix mayonnaise, mustard, lemon juice, celery, onion, dill, salt, pepper and cayenne pepper. Whip to combine. Taste and adjust.
Fold mayonnaise mixture into egg and salmon mixture until combined. Break up any large pieces of salmon as you mix but try to keep some pieces large enough to be noticeable.
Chill and serve over lettuce, or made into a sandwich.
Canned salmon is easy to clean. Remove the fillets from the can and spread out onto a cutting board spine side up. Lift out the spine along with any large pin bones. Flip the filet and peel or scrape off the skin before using in this recipe.
Keywords: salmon, eggs