Smoked Salmon and Egg Mayo

    30 min

    This makes a nice summer lunch or brunch served on toasted granary bread or a bagel.

    87 people made this

    Serves: 8 

    • 12 eggs
    • 2 stalks celery, chopped
    • 1 red onion, chopped
    • 150g (5 oz) diced smoked salmon
    • 225g (8 oz) mayonnaise
    • 3 tablespoons chopped fresh dill
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place eggs in a saucepan and cover with cold water. Bring water to the boil; cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    2. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavours to combine.

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    Reviews & ratings
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    Reviews in English (57)


    Delicious! I even used canned salmon and it was still terrific!  -  03 Aug 2001  (Review from Allrecipes US | Canada)


    I used sliced smoked salmon, and fresh dill, which made the salad taste a lot fresher than if I had used dried dill. This salad is delicious, and tastes like it's from a gourmet deli. The smoked salmon is already salty so make sure to taste the salad prior to adding more salt! Thanks.  -  11 Sep 2003  (Review from Allrecipes US | Canada)


    This was delicious! I've made it twice, and both times people raved about it and asked for the recipe. The first time I used canned salmon, and the second time I used fresh salmon that I first baked. I've used this to make afternoon tea sandwiches, and they were a hit. My husband really enjoyed it, too - thanks for the recipe Donna!  -  31 Jul 2003  (Review from Allrecipes US | Canada)