15 Reviews of Salmon Egg Salad

From: Wildflour

On Jun 21, 2006

This was SO GOOD!!!!!!!! I, too, used leftover (seared) salmon and it worked PERFECTLY!!!!!! Thank you, Parsley!!

From: ~Rita~

On Jun 20, 2006

I made this with left over salmon that I had grilled and it was so good in this.Served on a wrap with lettuce. Thanks for a yummy lunch!

From: Montana Heart Song

On Jun 21, 2006

This was excellent. I added small diced and sliced red radishes because hubby loves them! I added Mrs. Dash Garlic & Herbs in place of Tarragon because I was out. I will make again. Make sure you grab the paprika and not the red cayenne pepper. First helping was mighty hot, next helping put the fires out. Thanks for posting.

From: Marie Nixon

On Dec 8, 2008

I was looking for a recipe to use my leftover salmon from Baked Fish Baked Fish. The Salmon Egg Salad recipe seemed like a good fit because the Baked Fish had dijon mustard on the top of it already. Boy, is this salmon egg salad delicious! I didn't use cucumber but followed the recipe otherwise. I cut the serving size down to 2. This would make a great appetizer spread on crackers, too.

From: PaulaG

On Jun 24, 2008

This made a delicious lunch served on pita bread with fresh baby greens. The recipe was cut in half and wild Alaskan pink salmon was used. Made for ZWT 4

From: Ginny Sue

On Aug 25, 2007

This was good; I served it with crackers for a nice cool appetizer on a hot summer evening. This is best served the same day it is made. By the second day, it was mushy and watery.

From: CaramelPie

On Jan 25, 2007

This is very good--nice & crunchy. I didn't use as much mayo, because I only want enough of "that white stuff" to barely bind everything together. Thanks.

From: evelyn/athens

On Jun 30, 2008

Great salmon salad. Served at lunch on lightly-toasted pita bread with a bowl of broccoli soup. Will be making this again.

From: Thymestudio

On Jun 19, 2007

I loved this!!!!!! Made a fantastic cool lunch for me on this hot summer day. Made it exactly as listed. Very easy and chilled it for a few hours then served it will tomatoes and pita bread. Will make this again for certain. ZWT3

From: Chef Dudo

On Sep 19, 2008

Great salad. Different from other salmon salads due to the tarragon. I drained the can of salmon before mixing it in with the rest and to chop the eggs I used my eggslicer. Slice the egg, then turn it a quarter and slice again, that way it does not get so mushy. Did not need any salt and made the recipe exactly as stated. Definitely a keeper. Thanks for posting. Made for PAC, Autumn 2008.