Week 40: Recipe 5: Smoked Salmon Egg Salad on Croissants

Photo by Taste of Home

NOTES

• I made this sandwiches on Sunday morning for a nice after church picnic - they were good! We even had enough leftovers to make two sandwiches for Monday lunches.
• The original recipe is from Taste of Home. The only changes to the recipe below that I would make for next time is to try adding a tbsp of finely chopped capers and a tsp or two of dijon or spicy mustard.
• I only used 1/2 of the smoked salmon fillet I bought so we ate the rest on crackers with cream cheese - yum!

INGREDIENTS

• 6 hard-cooked eggs, chopped
• 4 ounces smoked salmon, chopped (I bought pepper seasoned smoked salmon)
• 3/4 cup mayonnaise
• 1 teaspoon dill
• 1 teaspoon lemon juice
• 1/4 tsp salt, more to taste
• 1/4 tsp pepper, more to taste
• Fresh baby spinach
• Croissants

DIRECTIONS
1. In a large bowl, combine the first seven ingredients (plus additions - see NOTES above). Chill for at least an hour if possible.
2. Place egg salad mixture on the bottom of each croissant; top with spinach leaves and replace croissant tops.