Smoked salmon egg salad--it's quite possibly the quickest, most delicious weekend breakfast there is. It's also one of the our favorite simple weeknight dinners. It hits all the tastebud spots. Creamy, hearty, salty and bright. And from start to finish, less than 20 minutes to make, which means you get more 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.
This dish is so simple you don't need a 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 brawn 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, and the dish itself will leave your stomach and tastebuds feeling spoiled.
Happy Saturday readers! Wishing you a lovely one!
Smoked Salmon Egg Salad
2 Tablespoons 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?!