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Salmon Salad Spread |
"This is a good sandwich or cracker spread, much like tuna fish or chicken salad. Yummy!"
Ingredients :
- 3 large eggs, or more to taste
- 2 (14.75 ounce) cans pink salmon - drained, flaked, and cartilage removed
- 1/2 cup mayonnaise
- 3 tablespoons mustard
- 1/4 cup sweet pickle relish
- 1/4 cup raisins
- 1/4 cup chopped red onion
- 1 teaspoon celery seed
- salt and ground black pepper to taste
Instructions :
Prep : 15M | Cook : 8M | Ready in : 1H |
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- 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.
- 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.
- Refrigerate salmon salad until chilled completely, at least 30 minutes.
Notes :
- Try red or green grapes in place of the raisins for a different flavor.
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