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Smoked Salmon and Egg Mayo

  • 12 eggs
  • 2 stalks celery, chopped
  • 1 red onion, chopped
  • 150g (5 oz) diced smoked salmon
  • 225g (8 oz) mayonnaise
  • 3 tablespoons chopped fresh dill
  • salt and freshly ground black pepper to taste
  • 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.
  • 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.