Salmon Egg Salad

Elevate your lunch game with this vibrant and protein-packed Salmon Egg Salad! Combining tender flaked salmon and creamy hard-boiled eggs with a tangy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and a splash of fresh lemon juice, this recipe strikes the perfect balance of richness and zest. Finely chopped celery and red onion add a delightful crunch, while fragrant fresh dill brings a burst of herbal freshness. Ready in just 25 minutes, this versatile dish can be served atop crisp mixed greens, sandwiched between slices of hearty whole-grain bread, or paired with crackers for an easy, satisfying snack. Ideal for meal prep, this irresistible salad is as nutritious as it is delicious, making it a go-to option for busy weeknights or summer picnics.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams Salmon fillet (cooked and flaked)
• 3 pieces Eggs (hard-boiled)
• 60 grams Mayonnaise
• 30 grams Plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 50 grams Celery (finely chopped)
• 30 grams Red onion (finely diced)
• 1 tablespoon Fresh dill (chopped)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 100 grams Mixed greens or lettuce (optional, for serving)
• 4 slices Whole grain bread or crackers (optional, for serving)

Directions

Step 1

Cook the salmon fillet by baking, grilling, or pan-frying until fully cooked (about 8-10 minutes). Set aside to cool slightly and then flake the salmon into bite-sized pieces.

Step 2

Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 9 minutes. Cool the eggs under cold running water, peel, and chop them into small pieces.

Step 3

In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Stir well until smooth and creamy.

Step 4

Add the flaked salmon, chopped eggs, celery, red onion, and fresh dill to the bowl. Gently mix everything together until evenly combined.

Step 5

Season the salad with salt and black pepper, adjusting to taste.

Step 6

Serve the salmon egg salad as is, over a bed of mixed greens or lettuce, or alongside whole grain bread or crackers for a hearty meal.

Step 7

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(826.2g)

Amount per serving	% Daily Value*
Calories	1587.8

Total Fat 93.5g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 745.8mg	0%
Sodium 2716.1mg	0%
Total Carbohydrate 105.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 15.2g
Protein 86.1g	0%

Vitamin D 1026IU	0%
Calcium 406.2mg	0%
Iron 11.3mg	0%
Potassium 1664.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 21.4%

Carbs: 26.2%