Danish Egg Salad Sandwiches with Smoked Salmon
This salad can be eaten as a sandwich, on top of greens, or with crackers or pita chips as an appetizer - I have served it each way and it is always a big success. Scramble recipe tester Leanne Guido said she could eat this “luscious” salad every day, and tester Jennifer Doig described it as a “wonderful summer evening meal.”
Ingredients
- 6 hard-boiled eggs chopped
- 2 stalks celery finely chopped about 1/2 cup
- 1/2 red onion finely chopped about 1/2 cup (note: if you don’t like raw onion, use extra celery)
- 4 oz. smoked salmon finely chopped about 1 cup
- 1 Tbsp. capers drained (optional)
- 1 Tbsp. fresh dill chopped, or 1 tsp. dried
- 3 Tbsp. mayonnaise
- 1/4 cup plain low fat yogurt or sour cream
- French or ciabatta rolls, rye bread, or lettuce
Instructions
- If you need to cook the eggs, put them in a small to medium saucepan and cover them with cold water. Bring the water to a boil, cover the pot, turn off the heat, and let the eggs sit in the hot water for 15 minutes (no peeking). Drain the eggs, transfer them to a bowl of ice water, and then peel and chop the eggs.
- In a medium bowl, combine the eggs, celery, onions, smoked salmon, capers (optional) and dill.
- In a small bowl, combine the mayonnaise and yogurt or sour cream and stir it into the egg mixture.
- Serve it immediately on lightly toasted bread or over lettuce, or refrigerate it for up to 2 days.
Notes
Do Ahead or Delegate: Cook the eggs if necessary and refrigerate, chop the celery, onion, dill and salmon and refrigerate the salmon, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Use the optional capers and add 1/8 tsp. celery seed. Top the salad with fresh ground pepper to taste.
Tip: While you are making hard-boiled eggs, why not make a few extras for snacks. We love them seasoned with salt and curry powder or we make quick-deviled eggs by scooping out the yolks and mixing them with a little mayonnaise and mustard and scooping them back in the whites.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 17g, 26%; Saturated Fat: 4g, 20%; Cholesterol: 330mg, 110%; Sodium: 820mg, 34%; Total Carbohydrate: 5g, 2%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 16g
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