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!
See also cottage cheese egg salad!
This salmon egg salad contains more protein and flavour than classic egg salad, is just as creamy but made with less fat. It's a combination of hard-boiled eggs, both cooked as well as smoked salmon, dill, chives, and a delicious, creamy dressing made with egg yolks.
This egg and salmon salad is a satisfying, delicious and healthy breakfast, lunch or brunch idea. It's easy to make, versatile and adaptable. See serving ideas below.
Salmon egg salad ingredients and substitutions
- Cooked salmon: you can use canned salmon instead.
- Smoked salmon: adds depth of flavour.
- Eggs: use either 6 large or 7 medium eggs.
- Yogurt: use either Greek-style thick yogurt or low fat sour cream.
- Mayonnaise: adds flavour, but if you prefer to omit it altogether add more yogurt instead. Alternatively use dill mayo or homemade avocado mayo.
- Mustard.
- Fresh herbs: I used a mixture of dill and chives (you can use scallions/spring onion instead).
- Lemon juice: try not to add too much as the mixture might become runny.
- Salt and pepper: add to taste.
Step-by-step recipe instructions
1.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).
TIP: This is how I like to cook hard-boiled eggs, but you can use another method if preferred.
2. 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.
3. 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.
4. 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).
5. 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.
How to serve salmon and egg salad
This egg salmon salad is extremely versatile and can be served in many different ways, including:
- As breakfast: on toast, such as sourdough or pumpernickel.
- For lunch: in a wrap or sandwich (see also salmon salad sandwich), with various sides including horseradish beets, beet salad, or coleslaw.
- As a snack: on its own.
- For brunch: delicious served in hollowed out bell peppers, used as a stuffing for avocado, and in lettuce wraps. Perfect to serve for Easter brunch!
Optional ingredients you can use
This salmon egg salad is delicious served as it is but you can use additional ingredients for a different flavour twist or more texture. These can be:
- Capers
- Chopped dill pickles or fresh cucumber
- Avocado for creaminess
- Boiled, diced potatoes
Variations
- Smoked salmon egg salad: If you prefer not to use cooked/canned salmon in this recipe double the amount of the smoked salmon. You may not need to add any salt, but be generous with the pepper.
- Canned salmon egg salad: Alternatively omit the smoked salmon and use just canned (or in combination with ready-to-eat leftover salmon).
Top tips
- Storing boiled eggs: If you decide to boil the eggs ahead, once cooled, refrigerate them, unpeeled, for up to 3 days. Peel just before making the recipe.
- Salmon: You can use either leftover cooked or canned salmon.
- Seasoning: Do not add too much salt to start with (the smoked salmon and mayo are salty). Adjust the flavour, if needed, once you've assembled the salad.
- Refrigerate for 30 minutes before serving, if possible.
- Keep any leftover egg salmon salad covered and refrigerated for up to 2 days.
- Not suitable for freezing.
More related breakfast/brunch recipes to try next
See also these other delicious breakfast recipes!
Recipe
Salmon Egg Salad (Low Fat)
Equipment
- Small pot with lid
- Large mixing bowl and spoon
- Shallow bowl and fork
Ingredients
- 1 cup (170 g) 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
- 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).TIP: This is how I like to cook hard-boiled eggs, but you can use another method if preferred.
- 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.
- 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.
- 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).
- 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
- Storing boiled eggs: If you decide to boil the eggs ahead, once cooled, refrigerate them, unpeeled, for up to 3 days. Peel just before making the recipe.
- Salmon: You can use either leftover cooked or canned salmon.
- Seasoning: Do not add too much salt to start with (the smoked salmon and mayo are salty). Adjust the flavour, if needed, once you've assembled the salad.
- Refrigerate for 30 minutes before serving, if possible.
- Keep any leftover egg salmon salad covered and refrigerated for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this salmon and egg salad I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Eva says
Perfect salad for Sunday brunch.
Monika says
Thank you!
Eb Gargano | Easy Peasy Foodie says
What a fab looking salad - I love the creamy but actually rather healthy dressing especially - what a great idea! Eb x
Monika says
Thank you Eb!
Jacqui Bellefontaine says
wow this recipe certainly hits the spot. I'm going to try this!
Monika says
That's fantastic, let me know how it turns out for you!
Monika says
Thanks Michelle!
Michelle Frank | Flipped-Out Food says
This would be a fantastic way to use up leftover Easter eggs, too! I can't wait to try it: looks absolutely scrumptious!