Description
This salmon egg salad is a creamy mixture of salmon, both cooked and smoked, hard-boiled eggs, and fresh herbs. Low in fat, high in protein, delicious and perfect for breakfast, brunch or lunch. Ready in minutes!
Ingredients
Scale
- 1 cup ready-to-eat salmon (shredded, tightly packed)
- 2–3 slices smoked salmon (finely chopped)
- 6 large eggs
- 2 tablespoons chives (finely chopped)
- 1½ tablespoon dill (finely chopped)
- 2 tablespoons mayonnaise
- 4 tablespoons yogurt (thick consistency)
- 2 teaspoons Dijon-style mustard
- 1–1½ teaspoons lemon juice
- ¼ teaspoon fine sea salt (plus pepper to taste)
Instructions
- Step: Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
- Step: Cool eggs: Strain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.
- Step: Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.
- Step: Make dressing: Combine the egg yolks with the yogurt, mayonnaise, mustard and lemon juice. Mash together with a fork until creamy (the mixture does not need to be perfectly smooth).
- Step: Assemble: To a large mixing bowl add the chopped eggs, shredded salmon, chopped smoked salmon, herbs, creamy dressing, salt and pepper. Stir thoroughly then adjust the seasoning as needed. Refrigerate for 30 minutes before serving, if possible.
Notes
If you decide to boil the eggs ahead, once cooled, refrigerate them, unpeeled, for up to 3 days. Peel just before making the recipe. Do not add too much salt to start with as the smoked salmon and mayonnaise are naturally salty. Keep any leftovers covered and refrigerated for up to 2 days. Not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Lunch
- Method: Boiling
- Cuisine: Low fat
Nutrition
- Serving Size: 1 serving
- Calories: 174 kcal
- Sugar: 1 g
- Sodium: 335 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 15 g
- Cholesterol: 217 mg
Keywords: salmon egg salad, healthy breakfast, high protein lunch, low fat recipe