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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.


  • 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


  • 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.


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.

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