Smoked Salmon Egg Salad
This smoked salmon egg salad is a high-protein, make-ahead meal that combines hard boiled eggs, Greek yogurt, and smoked salmon for a scoopable spread. Ready to serve on toast or bagels within minutes of prep.
Total
10 minServings
3Ingredients
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14 Ingredients
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Instructions
- 1
In a large mixing bowl, combine the hard boiled eggs, Greek yogurt, light mayonnaise, and light cream cheese.
- 2
Add the smoked salmon, lemon juice, mustard, chopped green onions, fresh dill, everything bagel seasoning, black pepper, and salt.
- 3
Using a pizza cutter or potato masher, mash all the ingredients together until they are well combined and have reached your desired consistency.
- 4
Transfer the egg salad to an airtight container and store it in the refrigerator for easy meal prep.
- 5
To serve, scoop the salad onto toasted sourdough bread or a bagel. Garnish with extra green onions and black pepper if desired.
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Tips & Notes
Pro tips
- Use a pizza cutter or potato masher to achieve a chunky, scoopable texture—avoid over-mixing, which creates a paste.
- Mash the hard boiled eggs first before adding the smoked salmon to prevent the salmon from breaking apart too finely.
- Add lemon juice and mustard last to brighten flavors without over-acidifying the dairy components.
- Toast your bread or bagel before serving to prevent sogginess and add textural contrast.
Substitutions
- light mayonnaise → full-fat mayo or avocado (richer flavor, adjust quantity)
- light cream cheese → mascarpone or additional Greek yogurt (creaminess with less fat)
- smoked salmon → canned or fresh salmon, or trout (similar protein profile)
- everything bagel seasoning → za'atar, dukkah, or simple sea salt and dried herbs (different flavor profile)
Storage & make-ahead
Transfer to an airtight container and refrigerate for up to 3–4 days. Scoop directly onto bread or toast before serving.
Equipment
pizza cutter · potato masher
Common Questions
How long does smoked salmon egg salad last in the fridge?
Store in an airtight container for up to 3–4 days. The high acidity from lemon juice and yogurt helps preserve freshness.
Can I make this ahead for meal prep?
Yes—this recipe is designed for meal prep. Combine all ingredients, mash, and store in an airtight container. Divide into portions if desired.
What can I use instead of light mayo?
Substitute with full-fat mayo (adjust to taste), avocado, or additional Greek yogurt for a lighter option.
Is this recipe gluten-free?
The salad itself is gluten-free, but sourdough bread and standard bagels contain gluten. Serve on gluten-free bread or crackers if needed.
Can I use a food processor instead of mashing by hand?
Yes, pulse briefly to combine without overprocessing, which can make the texture too fine. A pizza cutter or potato masher gives better control.
