Salmon Egg Salad (Low Fat)

Top down view of creamy salmon egg salad with lemon wedges in brown bowl.

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!

Course Breakfast, Lunch

Cuisine Low fat

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 174kcal

Author Monika Dabrowski

Equipment

Small pot with lid
Large mixing bowl and spoon
Shallow bowl and fork

Ingredients

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

US Customary - Metric

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