Smoked salmon, egg and mayo sandwich filling

Smoked salmon, egg and mayo sandwich filling


79 people made this

This makes a nice summer lunch or brunch served on toasted wholemeal bread or a bagel.


Serves: 8 

  • 12 eggs
  • 2 stalks celery, chopped
  • 1 red onion, peeled and chopped
  • 150g smoked salmon, diced
  • 250ml (1 cup) mayonnaise
  • 2 tablespoons chopped fresh dill
  • salt and freshly ground black pepper to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Place eggs in a saucepan and cover with cold water. Bring water to the boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavours to combine.

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Reviews (5)


Something else. I made this as a starter for Easter and stuffed it into those ready-made puff pastry shells. We loved it. I added 1/2 the onion the recipe called for,and a good amount of salt. A great recipe! - 08 Oct 2008

Darlene T

Altered ingredient amounts. I didn't use as many eggs as the recipe called for and instead used equal amounts of salmon and eggs. It was delicious on toasted wholemeal bread with melted mozzarella cheese on top, as well as on crackers. Will definitely make again - 08 Oct 2008


Delicious! I even used tinned salmon and it was still terrific! - 08 Oct 2008

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