Smoked salmon with a bit of fresh dill and red onion - this yummy salad is perfect in a sandwich topped with a layer of thinly sliced cucumbers and leaves of red leaf lettuce.
INGREDIENTS (for 8 servings):
- 12 eggs
- 2 stalks celery, chopped
- 1/2 red onion, chopped
- 5 ounces diced smoked salmon
- 1 cup low-fat mayonnaise
- 1 1/2 tablespoons chopped fresh dill
- salt and pepper to taste
- 16 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
- 1 head red leaf lettuce
- 1 cucumber, thinly sliced
Place eggs in a pot with enough cold water to cover, and bring to a boil. Cover pot, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
In a medium bowl, mix the eggs, celery, onion, salmon, and mayonnaise. Season with dill, salt, and pepper. Refrigerate at least 2 hours to allow flavors to combine.
Spread 8 slices of bread with equal amounts of the salad. Top with lettuce and cucumber, and remaining bread slices to make 8 sandwiches.
The original Smoked Salmon and Egg Salad used in this recipe was submitted by Donna and contains 337 calories, 30.2 g fat, 339 mg cholesterol, 400 mg sodium, 3.3 g carbohydrates, .4 g fiber, and 13.2 g protein.