Salmon Egg Salad Recipe #153579
Enjoy on a bed of lettuce or in buns or pita bread.
by *Parsley*
10 min | 10 min prep
SERVES 6 -8
- 14-15 ounces canned salmon, flaked (I use two 7-oz vaccuum packed pouches)
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup chopped onion
- 1/2 cucumber, peeled, seeded and chopped
- 1 1/2 teaspoons Dijon mustard
- 1/2-3/4 cup mayonnaise
- 1/8 teaspoon black pepper
- 1/2-3/4 teaspoon dried tarragon (double if using fresh)
- 1/4 teaspoon paprika
- salt, if needed, to taste
- Place all ingredients in a bowl and mix well.
- Best if chilled for a few hours to allow flavors to blend.
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5 stars