Salmon Egg Salad
photo by Annacia
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 396.89-425.24 g canned salmon, flaked (I use two 7-oz vaccuum packed pouches)
- 6 hard-boiled eggs, peeled and chopped
- 118.29 ml chopped onion
- 1 cucumber, peeled, seeded and chopped
- 7.39 ml Dijon mustard
- 118.29-177.44 ml mayonnaise
- 0.61 ml black pepper
- 2.46-3.69 ml dried tarragon (double if using fresh)
- 1.23 ml paprika
- salt, if needed, to taste
directions
- Place all ingredients in a bowl and mix well.
- Best if chilled for a few hours to allow flavors to blend.
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Reviews
-
I was looking for a recipe to use my leftover salmon from Baked Fish recipe #28370. 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.
-
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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Tweaks
-
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.
RECIPE SUBMITTED BY
*Parsley*
United States