Prep 10 mins
Cook 0 mins
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.
- 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
- Mix first 7 ingredients together. Spread on whole wheat or rye bread. Top with leaf lettuce. Enjoy!
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.
I just made this as a late lunch for all of us including my Fiancee's 9 year old twins. We all loved it and will have it again soon. I used some of her Mom's own cold smoked salmon and my homemade Dijon mustard in the recipe plus our eggs were gathered this morning so they are pretty fresh as well :) Bottom Line...............Eggcellent Recipe