Salmon Egg Salad
Salmon Egg Salad is a delicious salad made in minutes with canned salmon, eggs, crunchy veggies, and plenty of fresh herbs. Serve it over crostini or baby romaine.
More Egg Salads! Love creamy egg salads? Try our Egg Salad with Greek Yogurt.
My sister shared this easy canned salmon salad recipe with me to make with leftover hard-boiled eggs from Easter.
It combines canned salmon with hard-boiled eggs, fresh cucumbers, onions, and herbs in a lemony Greek yogurt dressing.
It’s a very creamy, tasty, and easy salad to serve with crackers, cucumber rounds, or over toast.
Ingredients
For this salad, you’ll need the following ingredients:
- Canned salmon
- Hard-boiled eggs
- Sweet onion
- English cucumber or dill pickles
- Green onions
- Fresh dill
- Greek yogurt, whole milk or 2%
- Mayonnaise
- Paprika
- Lemon juice and zest
How to Make Salmon Salad Using Canned Salmon
In a bowl, whisk together the Greek yogurt, mayonnaise, paprika, lemon juice, and lemon zest. Set aside.
To a separate bowl, add drained salmon, eggs, sweet onions, cucumbers, green onions, and dill.
Add the Greek yogurt dressing. Season with salt and pepper, and gently toss to combine.
Serving Suggestions
Canned salmon salad makes a great lunch salad to have on hand. It can be served in a variety of ways too!
- Over crisp crostini or toast
- With crackers or plantain chips
- Cucumber rounds or halved sweet mini peppers
- Stuffed into baby romaine leaves or over chopped lettuce
Storing Leftovers
Salmon egg salad is best enjoyed within 3-4 days after it’s been made. Leftovers can be stored in an airtight container.
I do not recommend freezing this salad.
More canned salmon salad recipes to try: Easy Chopped Salmon Salad, Salmon Macaroni Salad, or Canned Salmon Salad.
Print
Salmon Egg Salad
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Salad
- Method: Chop
- Cuisine: American
Description
A delicious salad made in minutes with canned salmon, eggs, crunchy veggies, and plenty of fresh herbs. Serve it over crostini or baby romaine.
Ingredients
- 2 cans (6 oz. each) boneless, skinless wild salmon, drained
- 3 large hard-boiled eggs, peeled + chopped
- 1/3 cup sweet onion, finely chopped
- 1/2 cup English cucumber or dill pickles, finely chopped
- 1/3 cup green onions, sliced
- 1/4 cup fresh dill, chopped
Dressing
- 1/3 cup plain Greek yogurt, whole milk or 2%
- 2 Tbsp. mayonnaise
- 1/2 tsp. paprika
- 3 tsp. fresh lemon juice
- Zest 1 lemon
- Kosher salt and fresh black pepper, to taste
- Tabasco sauce, to taste, optional
Instructions
- In a bowl, combine the salmon, eggs, sweet onions, cucumbers, green onions, and dill. Set aside.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, paprika, lemon juice, and zest. Add to the salad. Season with salt and pepper to taste, and gently toss to combine.
- Cover and refrigerate for at least 20 minutes before serving. Taste for salt and acidity before serving.
Notes
- Salmon: Canned pink or red salmon can be used.
- Serving Suggestions: See post for serving suggestions.
- Leftovers: Keep in an airtight container for 3-4 days in the refrigerator.
Nutrition
- Serving Size:
- Calories: 227
- Sugar: 2.8 g
- Sodium: 188.1 mg
- Fat: 13.2 g
- Carbohydrates: 4.2 g
- Protein: 22 g
- Cholesterol: 215.5 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
the paprika, Greek yogurt and lemon juice were new to me and made it taste amazing!!
I’m so glad you enjoyed it Judy! Thanks for your feedback.
It doesn’t say what the serving size is. It would be easier to plan my meals with this information.
hi can I use fresh salmon versus canned? if so, do I bake before ?
You sure can! Make sure to bake it, cool it, and then use it.
DELICIOUS! followed the recipe as described — SO GOOD! my husband and i love salads like this (tuna salad, egg salad, chicken salad), but our only “go to” canned salmon salad was just dumping some capers into canned salmon — YOUR recipe is soooo good! Thank you! It is NUMBER ONE in our salad rotation now. I can’t wait to make some more of your recipes! (I just stumbled across your salmon salad recipe this afternoon. Bookmarked. Done! )
Gosh! THanks so much. So happy to hear you enjoyed it and I so appreciate your feedback.
Would it be appropriate to serve this as a sandwich on good bread?
You could but I would add maybe some sliced pickles or something to cut through the creaminess of it.
This recipe was delicious! I tried adding bubbies pickles to it, and it turned out perfect! Thank you for sharing!
thank you!
Great salad. Different from other salmon salads due to the tarragon. I drained the can of salmon before mixing it in with the rest and to chop the eggs I used my egg slicer. Slice the egg, then turn it a quarter and slice again, that way it does not get so mushy. Did not need any salt and made the recipe exactly as stated. Definitely a keeper. Thanks for posting.
Thank you Susan! Happy to hear you enjoyed it.
Thanks for the idea! My hubby eats salmon by itself, right out of the can and I wanted to spruce it up! I added celery to the recipe and we love it!
So happy to hear that. Thank you!
This salad totally needs to be served on a bed of mixed greens. That makes it way more nutritious AND tasty. Some halved cherry tomatoes would also be great.
Love this! Really delish, and for Weight Watchers almost zero points!
Thank you Gina! So happy to hear you enjoyed it.
Delicious! I didn’t have time to get to the store for dinner stuff, but I happened to have almost everything on hand for this salad. No cucumbers, but I substituted the bagged “shredded” carrots (almost like tiny carrot sticks; I chopped them and they added a texture like nuts). I wasn’t sure what it meant about a medium lemon, so I zested it but didn’t put any actual lemon in it (except the lemon juice and zest). It seemed like a bite of pure lemon, with or without peel, would be overwhelming. All that said, what a great recipe! Served on romaine lettuce-leaf “boats,” it made a perfect meal for a warm evening.
Thank you Sandra! So glad you enjoyed it. Thank you for your feedback.
This is a great idea for a first course. I used lightly poached salmon instead of canned, and a combination of yoghurt and creme fraiche which gave it a bit of a tang. Served along side some baby romain leaves and two pieces of very thin melba toast. It was a hit! Thanks
That sounds so delicious Nancy! I bet fresh salmon added great flavor.
Is it possible to omit the yogurt? i am doing the whole30 and can’t have dairy.
I’m assuming you’re using whole30 approved mayo then? If so, you can just supplement the mayo for the greek yogurt amount. I think it should be totally fine.