Smoked Salmon Egg Salad

Prep Time
5 min
Cook Time
8 min
6 servings
Recipe by:

A quick and simple dish that is protein packed!

Make This Recipe


  • 3 Eggland's Best Eggs (large)
  • 4-6 slices smoked salmon
  • 1-2 Tablespoons yellow mustard
  • Chili powder or sriracha to taste


To soft boil the eggs, place water in a small pot and place over high heat.

Once the water boils, add eggs and cover with lid. Cook, covered, for 7 - 8 minutes*.

When eggs are done, run under cold water and let sit in an ice bath for up to 5 minutes.

After 5 minutes, peel eggs and place in a large bowl with salmon.

While eggs are cooking, chop or slice salmon and add to a large bowl.

Using a fork, mash eggs into chunks. Yolks should be soft.

Add yellow mustard and Sriracha/chili powder to egg and salmon. Mix to combine.

If the mixture is too dry, add extra mustard.

Serving options include: on a lettuce leaf, a slice of toast (regular or sweet potato), with crackers, topped with avocado.

*If you prefer hard boiled eggs, cook 9 - 10 minutes and increase mustard to 3 - 4 TBSP.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 99
Fat 5 g
Saturated Fat 1 g
Cholesterol 101 mg
Sodium 510 mg
Carbohydrates trace
Dietary Fiber trace
Protein 14 g