Smoked Salmon and Egg Mayo

    Smoked Salmon and Egg Mayo


    78 people made this

    About this recipe: This makes a nice summer lunch or brunch served on toasted granary bread or a bagel.

    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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