Smoked Salmon Egg Salad Recipe

Smoked Salmon Egg Salad Recipe
Smoked Salmon Egg Salad Recipe photo by Taste of Home
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Smoked Salmon Egg Salad Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

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

Nutritional Facts

1 sandwich: 533 calories, 40g fat (11g saturated fat), 265mg cholesterol, 889mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 15g protein.

  • 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
  1. In a large bowl, combine the first five ingredients. Stir in the eggs and salmon.
  2. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops. Yield: 6 servings.
Originally published as Smoked Salmon Egg Salad in Simple & Delicious April/May 2011, p29

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