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Salmon Egg Salad
Ingredients
4 hard-boiled eggs (see our Perfect Hard Boiled Eggs tutorial here), peeled
1 14.75 ounce can Alaskan salmon (or 1 1/2 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
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Pinch Cayenne pepper
Instructions
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.
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Notes
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.
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