6 hard-boiled eggs
1/4 cup mayonnaise
2 teaspoons Dijon
3 oz Norwegian smoked salmon, minced
1 1/2 tablespoons minced dill
freshly ground black pepper
Remove the yolks from the eggs. Place them in small bowl. Mash lightly then stir in the mayo, mustard, pepper, salmon and dill. Chop the whites (discarding some if desired). Stir them into the egg mixture. Serve immediately or refrigerate in an air-tight container.
I’m still on my quest for an egg salad I will love. For this one, I didn’t actually put in all of the whites; I think I had about 3/4 of an eggs’ worth left. I did this because I think part of my hesitation to love egg salad (despite loving deviled eggs) is that the egg white sort of remind me of the sneaky, potato-disguised ones I find in potato salad. It is so disappointing to bite into what you think is a potato only to end up with egg! Especially if you aren’t expecting any eggs in the salad. You, of course, can leave in all your whites but I found leaving them out made for a creamier salad that I enjoyed. More like a deviled egg salad than a straight egg salad. I threw some salmon and dill in because I love them and that was a good choice too. Lots of flavor throughout.