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
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
Reviews
Egg salad in and of itself is a bit boring...also flexible. No Dijon or Yellow mustard for this recipe. I did add a couple seasonings to the egg salad. I also cook twice as many eggs and eliminate half the yolks. Protein is in the egg whites. I swabbed some light cream cheese on each half, layered on some smoked salmon. Then the egg salad. Topped w/ sauteed spinach and diced carrot. I cook for my 100 year old Dad. He'll get 2-4 lunches out of these. I topped the topping w/ a slice of Provolone. It's now a knife and fork meal. Very flexible and rather high calorie tasty sandwiches.
Super easy and yes definitely delicious, I would do this again, whomever created this should be ?? for it's deliciousness...I tried it warm ..not sure about the re- fridge.
Wow! What a great recipe! I was looking for something a little different for our lunch and this recipe was perfect. A new favorite and something I'll definitely make again!