Smoked Salmon and Sun-Dried Tomato Egg Salad |
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Now we’ve arrived at my favorite recipe
(mostly because I love smoked salmon) but this egg salad is
just the perfect topper on a mixed salad for lunch or even
for a light dinner. This is a classy, gourmet foods concoction
and if you make it for company I’m quite certain you
will impress the friends and family.
Someone described this to me recently as egg salad for grown-ups,
and yes, I have to agree! It also is a lovely cracker spread
(especially nice on rice crackers, which could also make this
a gluten-free snack.)
 4
Hard-boiled Eggs, peeled and chopped
1/3 cup Light Mayonnaise
2 ounces Smoked Salmon, diced
1 medium Shallot, finely minced
1 Celery Stalk (no end or leaves), finely chopped
1 tablespoon Sun-Dried Tomatoes, finely chopped
1 teaspoon Sherry Vinegar
1/8 teaspoon Paprika
1 teaspoon Fresh Dill, chopped
1 tablespoon Fresh Parsley, finely chopped
To taste: Salt & Freshly Ground Black Pepper (about 1/8
to 1/4 tsp of each)
Instructions:
In a large bowl, combine the mayonnaise, shallot, vinegar,
tomatoes, paprika and dill. Add the rest of the ingredients,
half of the parsley and mix well. Season to taste with salt
& pepper. Garnish with the rest of the parsley or a little
extra chopped sun-dried tomato.
Chill for at least two hours before serving to help the flavors
combine.
Note: calories shown are for
egg salad portion only, not for bread, salad or other additions
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