Smoked Salmon Egg Salad

Hot Smoked Salmon

Here's a twist on an old classic....egg salad with chopped up pieces of smoked salmon in it! I thought about making this after having smoked salmon and deviled eggs at one too many brunch buffets. Now don't get me wrong...I love classic egg salad, deviled eggs and smoked salmon with creme fraiche and dill but next time you have friends or family over for brunch...try this recipe and see what they think. And it really is an easy way to impress your guests without a lot of work. You can make these for baby or bridal showers, too. Just buy petite baguettes or mini Italian loafs and they end up being so cute and yummy! This recipe is just a great way to make a sandwich a little more sophisticated without making it too complicated.

Smoked Salmon Egg Salad:

6-10 Hard Boiled Eggs (this will make about 4 large sandwiches)

for tips on how to boil the perfect egg go to my post:

http://checkitoutavesta.blogspot.com/2008/08/for-love-of-bacon.html

6-10 oz Smoked Salmon (this is the hot smoked salmon not lox)

2 tablespoon creme fraiche (sour cream if you can't find creme fraiche)

3 tablespoons mayo (I like mine a little dry...you may want to add a little more mayo for your liking)

2 teaspoon Dijon mustard (honey mustard is also good in this recipe)

1 teaspoon chopped fresh dill

pepper to taste

paprika for color & taste

no salt since the smoked salmon is salty and will give the egg salad enough salty flavor

Chop up your eggs into small chunks and mix in a bowl with the creme fraiche, mayo, mustard, pepper, dill and paprika. Make sure your eggs and other ingredients are mixed up well then chop up your salmon into small chunks and add to the egg mixture. Serve as a dip with crusty bread and crackers or serve on toasted french baguette for the best egg salad sandwich you've ever had! For brunch I serve this on petite french baguettes with a side of fruit. And seriously try this as a dip appetizer at your next get together! Your guests will not be able to stop eating it! Enjoy!

I always try to buy good eggs, cage-free & organic and from local farms when available. You can tell the quality of an egg by the color of its yolk. See how nice and bright and almost orange like these yolks are...that's a good egg!

Paprika doesn't add much flavor but I love the red specks in my egg salad. You could also use ground hot red pepper if you want it to be spicy.

Mixing up the egg salad before you add the salmon ensures that the eggs are coated in the sauce and seasoning.

You can add as much smoked salmon as you like. Remember that it is salty so don't add salt to the egg salad.

Toasting the baguette gives the sandwich an extra crunch. If you get a french baguette that's already pretty crispy, you could skip toasting it.


How good does this egg salad sandwich look? So much flavor with the dill and smoked salmon...I promise that you're gonna love it!

Crab & Herb Spread

Crab & Herb Open-Faced Bagel Sandwich

I found this great bagel shop here in Omaha. It's called the Bagel Bin. Kosher, fresh-made bagels everyday. The family is from New York and moved here in the 1970s so these are authentic, good bagels. Their website http://www.bagelbin.com/ has a cool video of the bagel making process. It is very dramatic with music...I love it! And they sell a bakers dozen for only $6.00! Such a steal...I would pay much more!

I made a crab & herb spread to smear all over my egg and poppy seed bagel and topped with slices of English cucumbers and grape tomatoes. I would have loved sprouts on top, too but did not have any in the fridge. This spread is so easy to make and you can make these open-faced bagel sandwiches for a simple lunch or serve them at your next party. You can also serve the spread in a bowl and toast your bagels and cut them up into chunks and serve them on a platter around your spread for your guests to eat like a dip!

Crab & Herb Spread:

12 oz whipped cream cheese

2 tablespoons finely chopped green onions or chives

1 tablespoon finely chopped red bell pepper

1/4 teaspoon garlic powder or granulated garlic

1/4 teaspoon dried onion or onion powder (optional)

1 can (6 oz) crab meat

pinch salt & pepper

Start off with finely chopping some fresh green onions. You can use chives instead if you'd like.

Add all your ingredients in the cream cheese and mix well.
Spread the crab dip all over the toasted bagel and top with cucumbers and tomato slices.
This sandwich was sooooo good!!!!
And took less than five minutes to make!!!!
Put the leftover spread in the fridge and eat it for a snack with crackers!