High-Protein Smoked Salmon & Egg Salad
Method
If the eggs are not already cooked, place them in a saucepan, cover with cold water, and bring to a boil. Cook for 9–10 minutes, then cool under cold running water, peel, and chop.
Slice the smoked salmon into bite-sized strips or pieces. Dice the cucumber into small, even cubes.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, chopped fresh dill, and black pepper until smooth and creamy.
Place the salmon, chopped eggs, and cucumber into a large mixing bowl.
Pour the yogurt dressing over the salad ingredients.
Gently fold everything together until the salmon and vegetables are evenly coated without breaking the fish into very small pieces.
Serve immediately, or chill for 10–15 minutes to allow the flavors to blend. Garnish with a little extra fresh dill before serving if desired.
Because smoked salmon is naturally salty, taste the salad before adding any extra salt. For extra freshness, add a squeeze of lemon juice or a few capers, which pair beautifully with the creamy yogurt dressing and rich salmon. This elegant salad makes an excellent high-protein breakfast, light lunch, or quick dinner.
Nutrition Facts
Per serving
