Salmon Egg Salad
Elevate your lunch game with this vibrant and protein-packed Salmon Egg Salad! Combining tender flaked salmon and creamy hard-boiled eggs with a tangy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and a splash of fresh lemon juice, this recipe strikes the perfect balance of richness and zest. Finely chopped celery and red onion add a delightful crunch, while fragrant fresh dill brings a burst of herbal freshness. Ready in just 25 minutes, this versatile dish can be served atop crisp mixed greens, sandwiched between slices of hearty whole-grain bread, or paired with crackers for an easy, satisfying snack. Ideal for meal prep, this irresistible salad is as nutritious as it is delicious, making it a go-to option for busy weeknights or summer picnics.
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Recipe Information
Ingredients
- 200 grams Salmon fillet (cooked and flaked)
- 3 pieces Eggs (hard-boiled)
- 60 grams Mayonnaise
- 30 grams Plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 50 grams Celery (finely chopped)
- 30 grams Red onion (finely diced)
- 1 tablespoon Fresh dill (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 100 grams Mixed greens or lettuce (optional, for serving)
- 4 slices Whole grain bread or crackers (optional, for serving)
Instructions
Cook the salmon fillet by baking, grilling, or pan-frying until fully cooked (about 8-10 minutes). Set aside to cool slightly and then flake the salmon into bite-sized pieces.
Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 9 minutes. Cool the eggs under cold running water, peel, and chop them into small pieces.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Stir well until smooth and creamy.
Add the flaked salmon, chopped eggs, celery, red onion, and fresh dill to the bowl. Gently mix everything together until evenly combined.
Season the salad with salt and black pepper, adjusting to taste.
Serve the salmon egg salad as is, over a bed of mixed greens or lettuce, or alongside whole grain bread or crackers for a hearty meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 15.2 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 25.7 mcg | 128% | |
| Calcium | 406 mg | 31% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
