Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Egg Salad with Smoked Salmon, Capers & Dill

Scott Phillips

Servings: four as a main course.

Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita triangles for an hors d’oeuvre.

Ingredients

  • 6 large eggs
  • 6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
  • 6 Tbs. extra-virgin olive oil
  • 1/2 small red onion, cut into small dice (about 2/3 cup)
  • 1/3 cup capers, drained
  • 2 Tbs. minced fresh dill
  • 1 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 340
  • Fat Calories (kcal): 260
  • Fat (g): 30
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 325
  • Sodium (mg): 1580
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 18

Preparation

  • Put the eggs in a medium saucepan with enough water to cover. Cover the pan and bring the water to a boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 minutes. Put the eggs in ice water to cool.
  • Peel the eggs, chop finely, and put them in a medium bowl. Add the salmon, oil, onion, capers, dill, and lemon juice and zest. Season with salt and pepper to taste. Toss gently but well and serve.

Reviews

Rate or Review

Reviews (5 reviews)

  • llnaugust | 07/27/2021

    I replaced the dill with basil, excellent!

  • G.K. | 08/11/2009

    Love it and make it all the time.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial