Salmon Salad Spread

This versatile salmon salad recipe turns canned salmon and hard-cooked eggs into a great cracker or sandwich spread.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 329 Calories

Ingredients

• ¼ cup raisins
• ½ cup mayonnaise
• salt and ground black pepper to taste
• ¼ cup chopped red onion
• 1 teaspoon celery seed
• ¼ cup sweet pickle relish
• 3 tablespoons mustard
• 3 large eggs, or more to taste
• 2 (14.75 ounce) cans pink salmon - drained, flaked, and cartilage removed

Recipe Instructions

Step 1

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Step 2

Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.

Step 3

Refrigerate salmon salad until chilled completely, at least 30 minutes.