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Salmon Egg Salad

Our simple plan for enjoying Easter eggs… if you find ‘em!

by Barbara Howard

Salmon-Egg Salad

This spring-like salad is great by itself, in a sandwich, on a bed of greens, or even on toast at breakfast. 

Serves 5

4 hard boiled eggs, peeled and rinsed and chopped coarsely

1 can Vital Choice Wild Red Salmon, drained and chopped coarsely

1 cup chopped celery

1/4 teaspoon Bell's Seasoning (contains rosemary, oregano, sage, ginger, marjoram, thyme, and pepper)

1 tablespoon low-fat mayonnaise

  • Gently blend the salmon, eggs, celery in a mixing bowl

  • Add the seasoning, and fold in mayonnaise

  • Chill and serve on bed of greens, or in sandwich with lettuce and tomato


  • Add 1 cup chopped apples and 1/4 cup chopped walnuts or almonds for a modified Waldorf Salad.

  • Instead of mayonnaise, carefully fold in 1/2 cup whole berry cranberry sauce.

  • Add 1 tablespoon onion chopped fine if desired

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