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Salmon Salad Spread Recipe

Recipe by: CARLISFAMILY

"This is a good sandwich or cracker spread, much like tuna fish or chicken salad. Yummy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h
  • 1Place 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.
  • 2Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.
  • 3Refrigerate salmon salad until chilled completely, at least 30 minutes.
Footnotes
  • Cook's Note:
  • Try red or green grapes in place of the raisins for a different flavor.
Ingredients
  • 8 servings
  • 329 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    329
    16%
  • Fat:
    20.7
    32%
  • Carbs:
    8.3
    3%
  • Protein:
    27.1
    54%
  • Cholesterol:
    120
    40%

Based on a 2,000 calorie diet

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