16 Reviews

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.

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Marie Nixon December 08, 2008

I really wanted to make this but didn't have the dijon mustard or the tarragon. I used spicy mustard & a dash of dry mustard instead and added some grated carrot just for color and vitamin A. Great recipe, thanks for sharing.

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Doxiemom July 22, 2008

This was excellent. I added small diced and sliced red radishes because hubby loves them! I added Mrs. Dash Garlic & Herbs in place of Tarragon because I was out. I will make again. Make sure you grab the paprika and not the red cayenne pepper. First helping was mighty hot, next helping put the fires out. Thanks for posting.

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Montana Heart Song June 21, 2006

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.

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Annacia June 21, 2011

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

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Ceezie December 07, 2008

My 22 year old son (who rarely decides to cook anything himself) actually got on Recipezaar to find something to make with some canned salmon I had in the pantry. He even made a trip to the store to get the required cucumber! He was so excited about the outcome he called me to brag and asked me to pick up some crackers on my way home so he could try it another way. He made a sandwich on whole wheat, I had it open faced on a slice of foccacia and it was great with crackers too. He said it was quick and easy to make and most important in his book--nutritious.

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Sharlene~W November 21, 2008

I liked the taste. It was different from regular salmon salad. But the next day it was too liquid. If I do it again, I'll reduce the servings to not have leftovers. I used green onion. Thanks Parsley. Made for I recommend tag game.

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Boomette October 27, 2008

Great salad. Different from other salmon salads due to the tarragon. I drained the can of salmon before mixing it in with the rest and to chop the eggs I used my eggslicer. Slice the egg, then turn it a quarter and slice again, that way it does not get so mushy. Did not need any salt and made the recipe exactly as stated. Definitely a keeper. Thanks for posting. Made for PAC, Autumn 2008.

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Chef Dudo September 19, 2008

Very tasty: a great blend of flavours. If you like egg salads and salmon, you're bound to love this salad. I made it last night and we thoroughly enjoyed it tonight, so that left plenty of time for the flavours to mellow - or whatever it is that so often makes dishes tastier next day! I used green onions (as I don't much like regular onions raw) and, for the mayonnaise, used Enjolinfam's delicious Healthy Tofu Mayonnaise #252439, but otherwise made this exactly to the recipe. Definitely a recipe I'll make again; it will be great for take-to-work lunches in summer. Thanks for sharing this recipe, *Parsley*! Made for the Went to the market tag game.

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bluemoon downunder September 05, 2008

Great salmon salad. Served at lunch on lightly-toasted pita bread with a bowl of broccoli soup. Will be making this again.

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evelyn/athens June 30, 2008
Salmon Egg Salad