Danish Egg Salad with Smoked Salmon
by Aviva Goldfarb on May 23, 2011
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This versatile recipe, adapted from my friends Bettina Stern and Suzanne Simon at the cooking website, Loulies, can be eaten as a sandwich, on top of greens, spread on crackers or pita chips, or scooped up with celery sticks. I love it so much that I eat it right out of the bowl before it can even make it onto the bread or greens! Please share your favorite egg salad recipe or mix-ins!
Danish Egg Salad with Smoked Salmon
Recipe by Aviva Goldfarb
- Servings
- 6 servings
Ingredients
- 6 eggs
- 2 stalks celery finely chopped (about 1/2 cup)
- 1/2 small red onion finely chopped (about 1/2 cup) (note: if you don’t like raw onion, use extra celery instead)
- 4 ounces smoked salmon finely chopped (about 1 cup)
- 1 Tbsp. drained capers (optional)
- 1 Tbsp. chopped fresh dill or 1 tsp. dried
- 3 Tbsp. mayonnaise
- 1/4 cup plain nonfat yogurt or sour cream
- French or ciabatta rolls rye bread, or lettuce
