Smoked Salmon Egg Salad

This Smoked Salmon Egg Salad is creamy, fresh, and deeply satisfying, thanks to perfectly cooked eggs, silky smoked salmon, and a light yogurt-based dressing. It works beautifully as a brunch dish, a sandwich filling, or a light but filling meal, and it’s especially good when you want something comforting yet elegant.

Hey folks, how are you doing? This week, I found myself craving something simple but a little special — the kind of dish that feels familiar yet refined. This smoked salmon egg salad hits exactly that note. It’s easy, flexible, and all about good technique and balance. So, let’s dive into this Smoked Salmon Egg Salad.

Why You’ll Love This Smoked Salmon Egg Salad

• Perfectly Cooked Eggs: The eggs are gently cooked using a controlled boil-and-rest method, resulting in creamy yolks without any chalkiness.
• Balanced and Fresh: Smoked salmon adds richness, while yogurt, herbs, and mustard keep the salad light and fresh.
• Flexible Serving: Enjoy it on toast, in sandwiches, with crackers, or as a simple plated salad.
• Simple but Elegant: A short ingredient list with restaurant-worthy results.

Flavour and Texture Profile

This salad is creamy without being heavy, with soft, custardy egg yolks and tender whites. The smoked salmon brings gentle salinity and depth, while chives or dill add freshness and lift. The yogurt-based dressing keeps everything cohesive but light, making each bite balanced and clean.

How to Make Smoked Salmon Egg Salad

Start by cooking the eggs using a method that ensures consistently creamy yolks. Bring a medium pot of water to a rolling boil over high heat. Carefully lower the eggs into the water one at a time using a spoon or strainer and boil for exactly 2 minutes. Then turn off the heat, cover the pot, and let the eggs sit in the hot water for 6 to 8 minutes — 6 minutes for very creamy yolks, 8 minutes for softly set yolks, or up to 10 minutes if you prefer them fully set (but not hard).

Transfer the eggs immediately to cold water and let them cool completely before peeling. Once peeled, roughly chop the eggs and set aside.

In a small bowl, mix together the yogurt (or sour cream), mayonnaise, and mustard. Season with black pepper and salt if needed. In a larger bowl, gently combine the chopped eggs, smoked salmon, and herbs. Add the dressing and fold everything together carefully to keep the eggs tender and intact. Taste and adjust seasoning as needed before serving.

Possible Additions and Variations

• Add finely chopped cornichons or capers for extra brightness.
• Use crème fraîche instead of yogurt for a richer version.
• Sprinkle with lemon zest for a subtle citrus lift.
• Serve over rye bread or crispbread for a Nordic-inspired touch.

More Delicious Egg Salad Recipes

Are you looking for more tasty recipes, like this Smoked Salmon Egg Salad? Be sure to check more recipes below:

• Sardine Egg Salad with Chives and a Light Yogurt Dressing
• Egg Feta Salad
• Egg Chive Salad 
• Prosciutto Egg Salad

I hope you like this Smoked Salmon Egg Salad, as well as the suggested method to boil the eggs. If you try it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Smoked Salmon Egg Salad

Recipe by Ben | Havocinthekitchen

This Smoked Salmon Egg Salad is creamy, fresh, and herby, made with chives or dill, yogurt, and mustard. Great for brunch or easy lunches.

Course: Slaws and All-Season SaladsDifficulty: Easy

5.0 from 3 votes

Print

Servings

3-8

servings

Prep time

5

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 7-9 eggs

• 125-150 g. smoked salmon, torn into pieces – I used cold smoked salmon

• 1/4 cup finely minced chives or dill

• 1/4 cup (60 ml.) of plain or Greek yogurt or sour cream

• 1-2 tbsp. (15-30 g.) mayonnaise

• 1-2 tsp. (5-10 g.) mild mustard

• a pinch of black pepper or a few pink peppercorns, crushed

• salt, optional – depending on the saltiness of smoked salmon and mayo

Directions

• Fill a medium pot with water and bring to a boil, high heat.
• Carefully lower the eggs into the pot one at a time, using a spoon or strainer. Boil for exactly 2 minutes.
• Turn off the heat. Cover and let the eggs seat in the hot water for between 6 to 8 minutes (6 minutes for set but super creamy, 8 minutes for mostly set with firm but soft egg yolk, and 10 minutes for fully set yolks.)
• Take the eggs out from the water and place them in the cold water, either filled container or running. Let them sit until they are cool enough to peel. Peel and roughly chop.
• In a small bowl, combine the yogurt (sour cream) with mayo and mustard. Season with the pepper and salt if necessary. Note: you can skip this step and add the dressing ingredients directly to the bowl with the egg salad.
• Combine the chopped eggs with the smoked salmon and chives or dill. Stir in the dressing and gently mix to combine. Try and add more pepper or even salt if necessary.

Notes

• The ration of egg salad to the dressing results in a “dryer” version. You can add more dressing, if desired.
• Serves 2-3 as the main course or 6-8 as a side dish.