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!

Sunday Scrambled Eggs

My husband loves my scrambled eggs and whenever I make them for friends and family they always ask how I make them so fluffy....sooooo.....here's the secret!

Avesta's Scrambled Eggs:

6-8 eggs

1/4 cup 1/2 & 1/2 or heavy cream

1 tablespoon butter
salt & pepper to taste

The most important part of making good eggs is starting off with good eggs. I like to use the cage-free brown eggs.

The reason I make such fluffy eggs is because I whip my eggs with 1/2 & 1/2 or heavy cream (yes you can substitute milk here if you want). I whip them in a blender just until they are nice and fluffy...you don't want to whip them too long. Once my eggs are nice and fluffy, I melt 1 tablespoon butter in a non-stick pan.

Once your butter is melted and spread all over your pan, slowly pour your egg mixture in the pan and let your eggs cook for about 15-20 seconds before you start scrambling them. This is also when I season my eggs. Use a wooden spoon or rubber spatula to scramble your eggs.

I turn my heat off once I start scrambling the eggs because you don't need a lot of heat to cook eggs as they do cook pretty fast and I don't like having that brownish color on my eggs.

How long you cook your eggs depends on how well you like your eggs to be cooked. My husband likes hard-scrambled eggs that are chopped up small, so I cook his a little longer than needed, but again, because I turn the heat off once I start scrambling the eggs, my eggs are cooked well-done but aren't brown.

I love having that spicy flavor in my eggs, but have found that using hot sauce or salsa really changes the flavor of my eggs, so I have discovered this product called "Hot Salt" I love using this on my eggs! Try it...it's so yummy!