Tuesday, August 17, 2010

Salmon & Egg Salad

One lonely salmon fillet was hiding in my freezer...the rest of the package it belonged to got used up weeks ago. That's why I at least do a "freezer dig and scan" before I do menu planning - there are some widow and orphans ingredients hiding in the back that need to be used up.

Salmon & Egg Salad
recipe adapted from allrecipes.com

4 eggs
1/8 cup celery, chopped
1/8 cup red onion, chopped
3 ounces diced smoked salmon
3 tablespoons mayonnaise
1/8 teaspoon Old Bay
salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 13 minutes. Remove from hot water, cool, peel and chop.
In a medium bowl, combine eggs, celery, onion, salmon and mayonnaise. Season with Old Bay, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

The verdict?
This tasted like Egg Salad with a little Salmon thrown in.  I love Egg Salad, so I could eat it with even much more questionable add-ins thrown in. My son ate the bread OFF the Egg Salad, and he normally gobbles it up. Who knows with a 2 year old!

Creatively Domestic

Simple Cooking | Easy Cooking

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