Smoked Salmon and Egg Mayo
This makes a nice summer lunch or brunch served on toasted granary bread or a bagel.
Ingredients
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
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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
Average global rating:
(76)
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)