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Smoked Salmon Egg Salad

 Smoked Salmon Egg Salad
Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington
6 ServingsPrep/Total Time: 10 min.


  • 3/4 cup mayonnaise
  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.