Smoked salmon egg salad, it's quite possibly the quickest, mind-blowingly delicious weekend breakfast there is. Confession; it's also one of the husbands favorite simple weeknight dinners. It hits all the tastebud spots. Creamy, hearty, salty and bright. And from start to finish, about 20 minutes to make, which doesn't get better on the weekend, leaving you plenty of time to do all the wonderful things you love to do come Saturday and Sunday. Read the newspaper, sip coffee on the beach, snuggle with your hubby (or the dogs), window shop - that's what weekends are for. In our house, they're also for breakfasts like this.
Now, this dish is so simple you don't even need recipe, but I'll lay it out for you anyway. Because let's be honest, it's Saturday and who really wants to use their brain or braun today?
Slathered on crackers, piled high on warm toasted english muffins, or wrapped in butter lettuce leaves, you'll be happy you whipped this one together. The protein will keep you going for hours, whatever activity it is you like to do on Saturday, and the dish itself will having your stomach and your tastebuds feeling spoiled.
Happy Saturday readers! Wishing you a lovely one!
Smoked Salmon Egg Salad
2 Tabelspoons mayo (I always use light)
3/4 teaspoon yellow mustard
1/2 teaspoon sweet paprika
squeeze of lemon
3 ounces smoked salmon
1. Medium/Hard boil the eggs (bring to a boil, remove from heat, cover and let sit for 10 minutes, ice bath eggs when finished).
2. Mix remaining five ingredients in a medium sized bowl.
3. Chop eggs and pile into bowl with the other ingredients.
4. Mix well and enjoy in, or on, whichever vessel you choose! Perhaps straight out of the bowl?!