Colorful, light, and mouthwatering. Suitable for sandwiches or alone. Lovely presentation. Garnish with tomato slices and capers, if desired. Serve on rolls, lettuce wedges, or with crackers.
Ingredients
- salt and ground black pepper to taste
- 1 pound cooked salmon
- 3 small baby dill spears
- 0.75 cups diced celery
- 2 large hard-cooked eggs , diced
- 1 stalk green onion , diced
- 2 tablespoons diced red onion , or more to taste
- 2 teaspoons mayonnaise , or to taste
- 2 teaspoons nonfat plain yogurt
- 1 teaspoon sour cream
- 1 teaspoon dried dill weed
Instructions
-
1
Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
-
2
Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Decadent Pumpkin Muffins
I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!
Caramels
This caramel recipe has been used for almost 41 years; I have yet to have any bad batches. My grandson loves them!
Caramel Bars
This recipe uses Kraft caramels to make yummy oat bars filled with a gooey layer of chocolate and nuts.