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Crispy Kale Salmon Avocado Salad is a must-try dish!

This Salmon and Egg Salad is a protein-packed, flavor-loaded dish that blends flaky salmon, creamy eggs, and fresh herbs into one crave-worthy bowl. It’s quick, nourishing, and perfect for meal prep, sandwiches, or served over greens for a light lunch. With a creamy mustard-lemon dressing and a punch of fresh dill, every bite is a balanced, satisfying delight.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Lunch and Dinner, Salad
Cuisine: American, Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 cup 170g cooked or canned salmon, shredded and tightly packed
  • 2 –3 slices smoked salmon finely chopped
  • 6 large eggs
  • 2 tablespoons fresh chives finely chopped
  • 1½ tablespoons fresh dill finely chopped
  • 2 tablespoons mayonnaise
  • 4 tablespoons Greek-style yogurt or low-fat sour cream
  • 2 teaspoons Dijon mustard
  • 1 to 1½ teaspoons lemon juice
  • ¼ teaspoon fine sea salt or to taste
  • Black pepper to taste

Method
 

  1. Cook the EggsPlace eggs in a small pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 7–8 minutes.
  2. Cool and PeelDrain and place the eggs in ice-cold water for 2 minutes. Refresh with more ice if needed. Peel once cool.
  3. Separate Yolks and ChopHalve the eggs. Remove yolks from 4 eggs and place in a bowl. Finely chop the remaining 2 whole eggs and all egg whites.
  4. Make the DressingMash the reserved yolks with yogurt, mayonnaise, Dijon mustard, and lemon juice until creamy but slightly textured.
  5. Mix the SaladIn a large bowl, combine chopped eggs, salmon, smoked salmon, chives, dill, and the creamy dressing. Season with salt and pepper. Stir well to combine.
  6. Chill and ServeRefrigerate for 30 minutes before serving for best flavor. Enjoy as a sandwich filling, on toast, or over a fresh bed of greens.

Notes

  • For a tangier dressing, add a touch more lemon juice or a spoonful of capers.
  • This salad is excellent for low-carb, high-protein diets.
  • Store in an airtight container in the fridge for up to 3 days.
  • Serve with rye bread, crackers, or cucumber slices for a light appetizer option.