Smoked Salmon Egg Salad
A quick and simple dish that is protein packed!
Make This Recipe
Ingredients
- 3 Eggland's Best Eggs (large)
- 4-6 slices smoked salmon
- 1-2 Tablespoons yellow mustard
- Chili powder or sriracha to taste
Preparation
To soft boil the eggs, place water in a small pot and place over high heat.
Once the water boils, add eggs and cover with lid. Cook, covered, for 7 - 8 minutes*.
When eggs are done, run under cold water and let sit in an ice bath for up to 5 minutes.
After 5 minutes, peel eggs and place in a large bowl with salmon.
While eggs are cooking, chop or slice salmon and add to a large bowl.
Using a fork, mash eggs into chunks. Yolks should be soft.
Add yellow mustard and Sriracha/chili powder to egg and salmon. Mix to combine.
If the mixture is too dry, add extra mustard.
Serving options include: on a lettuce leaf, a slice of toast (regular or sweet potato), with crackers, topped with avocado.
*If you prefer hard boiled eggs, cook 9 - 10 minutes and increase mustard to 3 - 4 TBSP.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn MoreServing Size | 1 |
---|---|
Calories | 99 |
Fat | 5 g |
Saturated Fat | 1 g |
Cholesterol | 101 mg |
Sodium | 510 mg |
Carbohydrates | trace |
Dietary Fiber | trace |
Protein | 14 g |