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Smoked Salmon Egg Salad

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings


  • 3/4 cup mayonnaise
  • 1 teaspoon dill weed
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard-boiled large eggs, chopped
  • 4 ounces smoked salmon, chopped
  • 6 croissants, split
  • 1-1/2 cups fresh baby spinach


  • In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon.
  • Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.
Nutrition Facts
1 sandwich: 533 calories, 40g fat (11g saturated fat), 265mg cholesterol, 889mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 15g protein.

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Average Rating:
  • Casey
    Sep 14, 2020

    Egg salad in and of itself is a bit boring...also flexible. No Dijon or Yellow mustard for this recipe. I did add a couple seasonings to the egg salad. I also cook twice as many eggs and eliminate half the yolks. Protein is in the egg whites. I swabbed some light cream cheese on each half, layered on some smoked salmon. Then the egg salad. Topped w/ sauteed spinach and diced carrot. I cook for my 100 year old Dad. He'll get 2-4 lunches out of these. I topped the topping w/ a slice of Provolone. It's now a knife and fork meal. Very flexible and rather high calorie tasty sandwiches.

  • Vanessa
    Aug 24, 2020

    Super easy and yes definitely delicious, I would do this again, whomever created this should be ?? for it's deliciousness...I tried it warm ..not sure about the re- fridge.

  • sgronholz
    Jan 7, 2019

    Wow! What a great recipe! I was looking for something a little different for our lunch and this recipe was perfect. A new favorite and something I'll definitely make again!