Salmon Salad with Eggs and Arugula
Recipe type: Salads
Cuisine: 4 Season
Prep time: 
Total time: 
Serves: 4
Perfect for breakfast, brunch, lunch, or dinner. Another excellent dish to feed a crowd.
  • 4 Hardboiled eggs, smoked until golden brown, diced (soak mild flavored wood chips, like cherry wood or alderwood in water for at least one hour before smoking)
  • 6-8 ounces of salmon smoked and flaked
  • 1 cup of Arugula, coarsely chopped
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon creamed yogurt (strained Greek yogurt), or sour cream
  • 1 tablespoon Veganise (optional)
  • 1 teaspoon freshly grated horseradish (optional)
  • Juice of half a lemon
  • Salt and pepper to taste
  1. Method 1: Combine all ingredients together in a bowl.
  2. Method 2: Combine egg yolks, mustard, yogurt, Veganise, lemon juice and spices in a food processor and blend until smooth and creamy. In a separate bowl, toss together chopped egg whites, flaked salmon, and chopped arugula. Fold in egg yolk mixture, stir to combine. Salt and pepper to taste.
  3. Note: Cover and let stand for 30 minutes at room temperature before serving for flavors to set.
  4. Garnish with green onion or smoked paprika, serve with toast points.
Recipe by Glow Nutrition at