Recipe by 2hot2handle
Adds a nice salty twist to egg salad. I prefer to use smoked salmon from a fillet rather than the sliced kind. You could add any number of other ingredients you like - green onions, celery, etc. I just prefer mine plain. Prep time does not include the time to boil the eggs.
Top Review by I'mPat
This is a really great egg salad, I scaled back for 4 eggs and after making a sandwich for the DM and an open sandwich for me I still have enough left over for another sandwich (will do the DS tomorrow) I did not us up the full amount of mayo and sour cream as I like a stiff egg salad and I used a grainy dijon mustard and added a little finely chopped fresh chervil which I love with any type of fish or eggs and well the bush has gone absolutely mad out in the herb garden. Thank you 2hot2handle, made for Bargain Basement.
- 8 hard-boiled eggs, chopped
- 4 ounces smoked salmon, pulled from a smoked fillet with a fork
- 1⁄2 cup light mayonnaise
- 1⁄4 cup light sour cream
- 1 teaspoon Dijon mustard
- salt, to taste
- ground black pepper, to taste
- 1 leaf lettuce