Salmon Egg Salad (Low Fat)

Step 1

Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).TIP: This is how I like to cook hard-boiled eggs, but you can use another method if preferred.

Step 2

Cool eggs: Strain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.

Step 3

Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.

Step 4

Make dressing: Combine the egg yolks with the yogurt, mayonnaise, mustard and lemon juice. Mash together with a fork until creamy (the mixture does not need to be perfectly smooth).

Step 5

Assemble: To a large mixing bowl add the chopped eggs, shredded salmon, chopped smoked salmon, herbs, creamy dressing, salt and pepper. Stir thoroughly then adjust the seasoning as needed. Refrigerate for 30 minutes before serving, if possible.