Salmon Egg Salad

*Parsley*'s Note:

Enjoy on a bed of lettuce or in buns or pita bread.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 14 -15 ounces canned salmon , flaked (I use two 7-oz vaccuum packed pouches)
• 6 hard-boiled eggs , peeled and chopped
• ½ cup chopped onion
• ½ cucumber , peeled, seeded and chopped
• 1 ½ teaspoons Dijon mustard
• ½-¾ cup mayonnaise
• 1⁄8; teaspoon black pepper
• ½-¾ teaspoon dried tarragon (double if using fresh)
• ¼ teaspoon paprika
• salt , if needed, to taste

Directions:

1. Place all ingredients in a bowl and mix well.
2. Best if chilled for a few hours to allow flavors to blend.

Reviews

[Annacia]

So simple and so good! I omitted the cuke because I don't care for them. I really can't think of anything (aside from the cukes) that I would change. Made for ZWT7.

[Marie Nixon]

I was looking for a recipe to use my leftover salmon from Baked Fish Baked Fish. The Salmon Egg Salad recipe seemed like a good fit because the Baked Fish had dijon mustard on the top of it already. Boy, is this salmon egg salad delicious! I didn't use cucumber but followed the recipe otherwise. I cut the serving size down to 2. This would make a great appetizer spread on crackers, too.

[Ceezie]

I used this recipe as the inspiration for dinner tonight. I had to ammend the recipe based on what I had on hand. I swapped out celery for cucumber, green onion for regular onion and dill for tarragon. I also used a bit of seasoning salt and bon appetit. Very Good ... thanks