Salmon Salad Spread recipe

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Ingredients

3 large eggs, or more to taste
2 (14.75 ounce) cans pink salmon - drained, flaked, and cartilage removed
½ cup mayonnaise
3 tablespoons mustard
¼ cup sweet pickle relish
¼ cup raisins
¼ cup chopped red onion
1 teaspoon celery seed
salt and ground black pepper to taste

Nutrition Info

329.3 calories
carbohydrate: 8.3 g
cholesterol: 120.4 mg
fat: 20.7 g
fiber: 0.6 g
protein: 27.1 g
saturatedFat: 3.9 g
servingSize: -
sodium: 624.4 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.

  3. Refrigerate salmon salad until chilled completely, at least 30 minutes.

Recipe Yield

8 servings

Recipe Note

This is a good sandwich or cracker spread, much like tuna fish or chicken salad. Yummy!

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