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salmon egg salad

Salmon Egg Salad

  • Author: Katya
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American


A delicious salad made in minutes with canned salmon, eggs, crunchy veggies, and plenty of fresh herbs. Serve it over crostini or baby romaine.


Units Scale
  • 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


  • 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


  1. In a bowl, combine the salmon, eggs, sweet onions, cucumbers, green onions, and dill. Set aside.
  2. 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.
  3. Cover and refrigerate for at least 20 minutes before serving. Taste for salt and acidity before serving.


  • 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.


  • 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

Keywords: seafood, Easter, leftovers,