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Easy Smoked Salmon Egg Salad

This fast and easy egg salad is an upscale version of a classic recipe. The recipe is gluten-free, dairy free, Paleo and low-carb.
Total Time 20 minutes
Servings 3
Author Annissa Slusher

Ingredients

  • 6 large pasture raised eggs
  • 3 Tablespoons olive oil mayonnaise
  • 1 teaspoon red wine vinegar
  • 2 ½ ounces smoked wild salmon sliced thinly (look for one without sugar)
  • 5 green onions sliced thinly
  • 1 teaspoon fresh dill chopped
  • 2 teaspoons capers drained
  • salt and pepper to taste
  • Additional dill green onions, or capers to garnish, optional

Instructions

To hard-boil eggs

  1. Place eggs in one layer in a saucepan with a tightly fitting lid.
  2. Cover eggs with water one inch over the eggs.
  3. Over high heat, with saucepan uncovered, bring water and eggs to a boil.
  4. Remove from heat and cover saucepan.
  5. Wait 12 minutes. (While waiting, you can prepare the dressing-see below)
  6. Cool eggs by placing the pan in the sink and running cold tap water over them until they are cool to touch.
  7. Peel eggs and chop into ½ inch chunks.

For dressing

  1. Place mayonnaise and vinegar in a medium bowl. Stir to combine.
  2. Add salmon, green onions, dill, and capers. Stir to combine.

For the salad

  1. Fold chopped eggs into the dressing.
  2. Taste and add salt and pepper to taste.
  3. Garnish with dill, green onions, or capers as desired.

Recipe Notes

Serving size: 1/3 of the recipe

Per serving:

Calories: 259

Fat (g): 19

Carbs (g): 2

Fiber (g): 1

Protein (g): 20

Net carbs (g): 1