Smoked Salmon Egg Salad Recipe

Smoked Salmon Egg Salad Recipe photo by Taste of Home

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

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Smoked Salmon Egg Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

3/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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

Directions

In a large bowl, combine the first five 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. Yield: 6 servings.

Nutritional Facts 1 sandwich equals 533 calories, 40 g fat (11 g saturated fat), 265 mg cholesterol, 889 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Smoked Salmon Egg Salad in Simple & Delicious April/May 2011, p29

Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.