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Salmon and Egg Salad Recipe - canned salmon and egg salad loaded with crispy veggies, herbs, and tossed with greek yogurt dressing | @littlebroken

Salmon and Egg Salad Recipe


Delicious salad made in minutes with canned salmon, eggs, crunchy veggies, plenty of fresh herbs, and healthy greek yogurt. Serve it over crostini or baby romaine for a lighter meal!



  • 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 seedless cucumber, finely chopped
  • 1/3 cup green onion, chopped
  • 1/4 cup fresh dill, chopped
  • 1/3 cup plain greek yogurt (I used full fat)
  • 2 Tbsp. mayonnaise
  • 1/2 tsp. paprika
  • 23 tsp. fresh lemon juice
  • 1 medium lemon, zested
  • salt and pepper
  • tabasco sauce, optional


  1. 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.
  2. Serve immediately or store covered in refrigerator up to 1 day. Give a good stir before serving.
  3. 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.


*pink or red salmon is okay to use

Keywords: seafood, Easter, leftovers