Salmon and Egg Salad

• Gluten free

• Seafood

  • 2 cans (6 oz. each boneless, skinless wild salmon, boneless skinless wild

• Produce

  • 1/4 cup Dill, Fresh
  • 1/3 cup Green onion
  • 1 Lemon, medium
  • 1/2 cup Seedless cucumber
  • 1/3 cup Sweet onion

• Refrigerated

  • 3 Eggs, large hard

• Condiments

  • 2 tsp Lemon juice, fresh
  • 2 tbsp Mayonnaise
  • 1 Tabasco sauce

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Dairy

  • 1/3 cup Greek yogurt, plain

Found on littlebroken.com

Description

Ingredients

• 2 cans (6 oz. each) boneless, skinless wild salmon, drained*
• 3 large hard-boiled eggs, peeled + chopped
• ⅓ cup sweet onion, finely chopped
• ½ cup seedless cucumber, finely chopped
• ⅓ cup green onion, chopped
• ¼ cup fresh dill, chopped
• ⅓ cup plain greek yogurt (I used full fat)
• 2 Tbsp. mayonnaise
• ½ tsp. paprika
• 2-3 tsp. fresh lemon juice
• 1 medium lemon, zested
• salt and pepper
• tabasco sauce, optional

Directions

• In a medium bowl, combine all the ingredients together and toss to combine. Season with salt and pepper, to taste. Add tabasco sauce to taste, if desired.
• Serve immediately or store covered in refrigerator up to 1 day. Give a good stir before serving.
• This salad is delicious over crostini or over baby romaine leaves. You can also serve it as a sandwich or with crackers as a snack.