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Egg & Smoked Salmon Salad
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12 lg. eggs, hard-cooked, shelled &
coarsely chopped
2 ribs celery, chopped
1 sm. red onion, minced
3 tbsp. fresh dill, chopped
5 oz. smoked salmon, cut into 1/4
inch, diced
1 c. (or as needed) Hellmann's light
mayonnaise
Salt & freshly ground pepper to taste
Place the eggs, celery, onion, dill and salmon in a mixing bowl and toss to combine. Stir in enough mayonnaise to bind the salad, being careful not to make it too wet. Season to taste with salt and pepper. Refrigerate for several hours to allow the flavors to blend.
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