A creamy, protein-rich salad blending smoked salmon with eggs, mayo, and fresh herbs. Delicious on toast or in wraps.

Ingredients

• 12 eggs
• 2 stalks celery, chopped 1 red onion, chopped
• 5 ounces diced smoked salmon 1 cup mayonnaise
• 3 tablespoons chopped fresh dill salt and pepper to taste

Directions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.