Gabbard Farms

Smoked Egg Salad


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


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.
In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate 2 hours. Serve.

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