Easy Smoked Salmon Egg Salad

• Gluten free

• Seafood

  • 2 1/2 oz Salmon, smoked wild

• Produce

  • 1 tsp Dill, Fresh
  • 1 Dill
  • 5 Green onions

• Refrigerated

  • 6 Pasture raised eggs, large

• Condiments

  • 2 tsp Capers
  • 3 tbsp Olive oil mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Red wine vinegar

Found on simplysohealthy.com

Description

Ingredients

• 6 large pasture raised eggs
• 3 Tablespoons olive oil mayonnaise
• 1 teaspoon red wine vinegar
• 2 ½ ounces smoked wild salmon sliced thinly
• 5 green onions, sliced thinly
• 1 teaspoon fresh dill, chopped
• 2 teaspoons capers, drained
• salt and pepper to taste
• Additional dill, green onions, or capers to garnish, optional

Directions

• Place eggs in one layer in a saucepan with a tightly fitting lid. Cover eggs with water one inch over the eggs. Over high heat, with saucepan uncovered, bring water and eggs to a boil. Remove from heat and cover saucepan. Wait 12 minutes. (While waiting, you can prepare the dressing-see below) Cool eggs by placing the pan in the sink and running cold tap water over them until they are cool to touch. Peel eggs and chop into ½ inch chunks.
• Place mayonnaise and vinegar in a medium bowl. Stir to combine. Add salmon, green onions, dill, and capers. Stir to combine.
• Fold chopped eggs into the dressing. Taste and add salt and pepper to taste. Garnish with dill, green onions, or capers as desired.