Smoked Salmon Egg Salad
“Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavour.” —Cathy Tang, Redmond, Washington
| Servings | Prep Time |
| 6servings | 10minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
Ingredients
- 3/4 cup mayonnaise
- 1 tsp dill weed
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 6 hard-boiled large eggs chopped
- 4 oz smoked salmon chopped
- 6 croissants split
- 1-1/2 cups fresh baby spinach
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 sandwich: 533 calories, 40g fat (11g saturated fat), 265mg cholesterol, 889mg sodium, 27g carbohydrate (7g sugars, 2g fibre), 15g protein.
