This versatile recipe, adapted from my friends Bettina Stern and Suzanne Simon at the cooking website, Loulies, can be eaten as a sandwich, on top of greens, spread on crackers or pita chips, or scooped up with celery sticks. I love it so much that I eat it right out of the bowl, before it can even make it onto the bread or greens!
Please share your favorite egg salad recipe or mix-ins!
Recipe: Danish Egg Salad with Smoked Salmon
Try this egg salad as a sandwich, on top of greens, spread on crackers or pita chips, or scooped up with celery sticks.
- 6 eggs
- 2 stalks celery, finely chopped (about 1/2 cup)
- 1/2 small red onion, finely chopped (about 1/2 cup) (note: if you don’t like raw onion, use extra celery instead)
- 4 oz. smoked salmon, finely chopped (about 1 cup)
- 1 Tbsp. drained capers (optional)
- 1 Tbsp. chopped fresh dill or 1 tsp. dried
- 3 Tbsp. mayonnaise
- 1/4 cup plain nonfat yogurt or sour cream
- French or ciabatta rolls, rye bread, or lettuce
- Put the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, cover the pot, turn off the heat, and let the eggs stand in the hot water for 12 minutes. Drain them and transfer them to a bowl of ice water until they are cool. Peel and chop the eggs.
- In a medium bowl, combine the eggs, celery, onions, smoked salmon, capers (optional) and dill. Combine the mayonnaise and yogurt or sour cream and stir it gently into the egg mixture. Refrigerate it for up to 2 days or serve it immediately on lightly toasted bread or over lettuce.