1. Summery Nova Lox Egg Salad
Summery Nova Lox Egg Salad

Summery Nova Lox Egg Salad


Welcome to my Colorado kitchen!<br/><br/>This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood, and lots of regular home cooking.<br/><br/>(Click here to learn more about me, below.)<br/><br/>I want to feature the products and preparations you’re curious about.<br/><br/>Have a suggestion? Question? Recipe you want me to test?<br/><br/>Email me and help to shape this series.<br/><br/>First, a confession. I’ve never prepared egg salad before because I’m mayo-averse.<br/><br/>However, other “binders” can work just as well, and I used Greek yogurt. Mashed avocado would also work, and if you like mayo, by all means use that.<br/><br/>To give this egg salad extra flavor and an omega-3 boost, I added Vital Choice Sockeye Salmon Nova Lox, and the results were outstanding.<br/><br/>By combining eggs and smoked sockeye salmon, you get a full-flavor, high-protein lunch or snack that’s heart-healthy, colorful and quick to make.<br/><br/>Send me a note and let me know you made this simple dish your own!<br/><br/>My rating: 3½ out of 4 stars<br/><br/>A few notes for the cook<br/>You’ll see that I didn’t include any salt or pepper in the preparation.<br/><br/>The combination of capers, nova lox, dill, and lemon zest made this incredibly flavorful without additional seasonings. But please season to taste.

Summery Nova Lox Egg Salad

Prep Time: 15 minutes | Total Time: 15 minutes


  • 2 ounces Vital Choice Sockeye Salmon Nova Lox, thawed
  • 2 hardboiled eggs
  • ½ teaspoon red onion, finely diced
  • 1 teaspoon capers
  • 2 tablespoons full-fat Green yogurt (or mayo or mashed avocado)
  • ½ teaspoon Dijon mustard
  • Fresh dill and lemon zest to garnish


  1. Finely dice the red onion. Roughly chop the hardboiled eggs and smoked salmon into ½-inch pieces.
  2. Combine nova lox, hardboiled eggs, red onion and capers in a mixing bowl. Gently stir in Greek yogurt (or mayonnaise or mashed avocado) and Dijon mustard until well combined.
  3. Serve on bread, toast or crackers (I used black seeded rye – YUM!) and garnish with lemon zest and fresh dill to taste.
Serves: Serves 2