Best Salmon Egg Salad Recipes

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SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES



Smoked Salmon and Dill Egg Salad Tea Sandwiches image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 28 tea sandwiches

Number Of Ingredients 9

6 eggs
2 ounces smoked salmon, finely chopped
2 teaspoons chopped dill
2 teaspoons nonpareil capers
1/4 cup plus 2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper
14 slices sturdy white sandwich bread
1/4 cup chopped chives, for garnish

Steps:

  • Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
  • Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
  • Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
  • Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.

SMOKED SALMON AND EGG SALAD TARTINES



Smoked Salmon and Egg Salad Tartines image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 8

12 extra-large eggs
1/3 cup good mayonnaise
2 teaspoons whole-grain mustard
1 tablespoons minced fresh dill, plus sprigs for garnish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 slices 7-grain bread or round French bread (boule)
8 slices good smoked salmon

Steps:

  • Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
  • Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
  • Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.

TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON



Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon image

Categories     Sandwich     Egg     Salmon     Tarragon     Capers     Gourmet

Yield Makes 6 sandwiches

Number Of Ingredients 8

6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1/4 lb sliced smoked salmon

Steps:

  • Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.

SMOKED SALMON EGG SALAD



Smoked Salmon Egg Salad image

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. -Cathy Tang, Redmond, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

3/4 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-boiled large eggs, chopped
4 ounces smoked salmon, chopped
6 croissants, split
1-1/2 cups fresh baby spinach

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon., Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

Nutrition Facts : Calories 533 calories, Fat 40g fat (11g saturated fat), Cholesterol 265mg cholesterol, Sodium 889mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

SMOKED SALMON AND EGG SALAD



Smoked Salmon and Egg Salad image

A great change from the standard egg salad, this is fabulous served on toasted whole grain bread. It can also be spooned into hollowed out tomatoes for a fancy presentation at a luncheon.

Provided by Donna

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 7

12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tablespoons chopped fresh dill
salt and pepper to taste

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 3.1 g, Cholesterol 293.5 mg, Fat 30.1 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 5.8 g, Sodium 409.5 mg, Sugar 1.6 g

EGG SALAD AND SMOKED SALMON SANDWICHES



Egg Salad and Smoked Salmon Sandwiches image

Adds a nice salty twist to egg salad. I prefer to use smoked salmon from a fillet rather than the sliced kind. You could add any number of other ingredients you like - green onions, celery, etc. I just prefer mine plain. Prep time does not include the time to boil the eggs.

Provided by 2hot2handle

Categories     Lunch/Snacks

Time 10m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, chopped
4 ounces smoked salmon, pulled from a smoked fillet with a fork
1/2 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon Dijon mustard
salt, to taste
ground black pepper, to taste
1 leaf lettuce

Steps:

  • Mix first 7 ingredients together. Spread on whole wheat or rye bread. Top with leaf lettuce. Enjoy!

Nutrition Facts : Calories 207.5, Fat 15.6, SaturatedFat 4, Cholesterol 263.6, Sodium 415.9, Carbohydrate 3.2, Fiber 0.1, Sugar 1.6, Protein 12.6

SMOKED SALMON AND EGG SALAD TEA SANDWICHES



Smoked Salmon and Egg Salad Tea Sandwiches image

Make and share this Smoked Salmon and Egg Salad Tea Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

3 large eggs
2 ounces sliced smoked salmon, finely chopped
1 1/2 tablespoons chopped fresh chives
1 tablespoon mayonnaise
1 tablespoon sour cream
salt
fresh ground black pepper
6 slices white bread

Steps:

  • Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
  • Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
  • Remove eggs and place them in a bowl of ice water.
  • When cool, peel the eggs and finely chop in a bowl.
  • To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
  • Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
  • Trim crusts and cut each sandwich into 4 triangles.

Nutrition Facts : Calories 387.1, Fat 14.9, SaturatedFat 4.3, Cholesterol 328.7, Sodium 906.9, Carbohydrate 40.6, Fiber 1.9, Sugar 4.3, Protein 21

SALMON EGG SALAD



Salmon Egg Salad image

Make and share this Salmon Egg Salad recipe from Food.com.

Provided by Parsley

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

14 -15 ounces canned salmon, flaked (I use two 7-oz vaccuum packed pouches)
6 hard-boiled eggs, peeled and chopped
1/2 cup chopped onion
1/2 cucumber, peeled, seeded and chopped
1 1/2 teaspoons Dijon mustard
1/2-3/4 cup mayonnaise
1/8 teaspoon black pepper
1/2-3/4 teaspoon dried tarragon (double if using fresh)
1/4 teaspoon paprika
salt, if needed, to taste

Steps:

  • Place all ingredients in a bowl and mix well.
  • Best if chilled for a few hours to allow flavors to blend.

Nutrition Facts : Calories 178.2, Fat 8.6, SaturatedFat 2.2, Cholesterol 240.8, Sodium 341.4, Carbohydrate 2.9, Fiber 0.5, Sugar 1.6, Protein 22

SMOKED SALMON WITH EGG SALAD AND GREEN BEANS



Smoked Salmon with Egg Salad and Green Beans image

Provided by Paul Grimes

Categories     Egg     Picnic     Quick & Easy     Back to School     Lunch     Vinegar     Salmon     Green Bean     Arugula     Spring     Summer     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 17

1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
8 hard-boiled large eggs, chopped
1/2 cup mayonnaise
2 celery ribs, finely chopped (1 cup)
2 tablespoons chopped chives
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
4 cups coarsely chopped baby arugula
1/2 pound sliced smoked salmon, coarsely chopped
Equipment:
4 (16-ounce) wide jars or containers with lids
Accompaniment:
bagel chips

Steps:

  • Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
  • Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
  • Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Divide arugula among jars and layer beans, salmon, and egg salad on top.

HOT-SMOKED SALMON & EGG SALAD



Hot-smoked salmon & egg salad image

This fresh and vibrant salad is packed full of healthy ingredients

Provided by Good Food team

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 11

4 eggs
2 x 110g bags spinach , watercress & rocket, or baby spinach, washed
12 cherry tomatoes , quartered
½ cucumber , cubed
1 ripe avocado , sliced
4 spring onions
250g hot-smoked salmon fillets
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp capers , roughly chopped

Steps:

  • First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
  • Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
  • For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.

Nutrition Facts : Calories 354 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.33 milligram of sodium

SMOKED SALMON AND EGG SALAD TARTINES



Smoked Salmon and Egg Salad Tartines image

A pretty little open-faced sandwich or you can cut them into quarters for appetizers. From Ina Garten

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

12 extra-large eggs
1/3 cup good mayonnaise
2 teaspoons whole grain mustard
1 tablespoon minced fresh dill, plus
dill sprigs (to garnish)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 slices seven-grain bread (boule) or 8 slices round French bread (boule)
8 slices good smoked salmon

Steps:

  • Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
  • Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
  • Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.

SMOKED SALMON EGG SALAD



Smoked Salmon Egg Salad image

A quick an easy breakfast, or lunch or anytime for that matter! Found this on the back of a package somewhere in time, and changed it a bit to my liking. Enjoy! :)

Provided by ssumthing

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 hard-boiled eggs
2 ounces smoked salmon (cut into small pieces)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
salt & pepper
2 bagels

Steps:

  • Mash up hard boiled eggs in a bowl.
  • Add salmon, mayo, dijon mustard and salt & pepper, and mix well.
  • Toast 1/2 a bagel, and spread egg salad on top. A tasty way to toast the bagel for this too is to spread a bit of butter on the inside, and fry in a pan. MMMMMM :).

Nutrition Facts : Calories 251.3, Fat 8.1, SaturatedFat 1.9, Cholesterol 145.2, Sodium 539.7, Carbohydrate 30.4, Fiber 1.3, Sugar 0.9, Protein 13.2

WILD SALMON SALAD WITH BEETS, POTATO, EGG, AND MUSTARD VINAIGRETTE



Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette image

Inspired by main-course salads found in the bistros of France, this dish comprises some of my favorite ingredients-beets, mustard, dandelion, and soft boiled egg. The salmon is covered in minced herbs, seasoned with fleur de sel, and then slow-roasted in a humid oven until it's moist and custardlike at the center.

Number Of Ingredients 21

3 bunches beets, preferably mixed colors
6 tablespoons extra-virgin olive oil
1 pound very small potatoes
1 teaspoon thyme leaves
2 pounds wild salmon (1 piece), skin on, bones removed
1 lemon
1/2 cup finely diced shallots
2 tablespoons minced dill
2 teaspoons minced tarragon
1/4 cup minced flat-leaf parsley
1/2 teaspoon fleur de sel
3 extra-large eggs
Dijon mustard vinaigrette (recipe follows)
4 ounces young dandelion greens, cleaned and dried
Kosher salt and freshly ground black pepper
1 extra-large egg yolk
1 tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1 tablespoon lemon juice
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut the greens from the beets, leaving 1/2 inch of stem still attached. (Save the leaves for sautéing later; they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
  • Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges.
  • Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon salt. Place in a roasting pan, cover with foil, and cook in the oven about 30 minutes, until tender when pierced. When the potatoes have cooled, cut them in half.
  • Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
  • Turn the oven down to 250°F and place a shallow pan of water on the bottom rack.
  • Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
  • Place the salmon, skin side down, on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper. Smear about a third of the herb mixture on the fish, and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
  • Place the salmon on a wire rack set on a baking sheet, or in a roasting pan. Bake the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn't separate into flakes, it's not ready yet.
  • Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot. Turn the heat down to low, and gently simmer exactly 9 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking. When they're completely cooled, peel the eggs, and cut them into halves. Season with salt and pepper.
  • Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon olive oil, and a squeeze of lemon juice. Season the potatoes with 1/2 teaspoon salt and 2 tablespoons Dijon mustard vinaigrette. Taste both for seasoning.
  • Scatter the dandelion greens on a large platter, and drizzle 1/4 cup mustard vinaigrette over them. Nestle the potatoes and beets in and around the greens. Using your hands, pull the salmon into 2-inch chunks, tucking them throughout the salad. Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients. Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table.
  • Whisk the egg yolk in a small bowl with the mustard, red wine vinegar, lemon juice, 1/2 teaspoon salt, and a pinch of pepper. Slowly whisk in the olive oil. Thin the vinaigrette with 1 teaspoon water or more if needed. Taste for balance and seasoning.
  • Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute. Even the salmon can be baked an hour or two before serving, since it's served at room temperature.

SALMON SALAD WITH CURRIED EGG



Salmon Salad with Curried Egg image

Simple and elegant, this Salmon Salad with Curried Egg is a snap to prepare for lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 11

One 7.5-ounce can wild Red Sockeye
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoons lemon zest (1 lemon)
1 tablespoon fresh lemon juice
2 teaspoons minced shallot (about half a shallot)
Freshly ground pepper
4 slices multigrain bread
4 hard-boiled eggs
1 1/2 teaspoons sea salt
1/2 teaspoon curry powder
Sprouts, for serving

Steps:

  • Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
  • Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice. Scatter remaining lemon zest over them, top with sprouts, and serve.

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