Smoked Salmon Egg Salad Sandwiches

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Traditional egg salad is kicked up a notch thanks to grainy mustard, capers, and chives in these springy Smoked Salmon Egg Salad Sandwiches.

Smoked Salmon Egg Salad Sandwiches take traditional egg salad up a notch! Topped with capers and red onions, this recipe is great for spring brunches or showers!

Got leftover eggs? ME TOO. I love the tradition of coloring eggs for Easter, but it’s easy to get carried away. This year, I experimented with natural dying for the first time. To be honest, I had a hard time believing a bunch of onion skins, cabbage, leaves, and panty hose were going to make beautiful dyed eggs, but I was wrong. The eggs were lovely. The only problem was they were so lovely (and time consuming), that I had a hard time peeling them to eat them.

I also couldn’t resist trying some of my friend Emily (of Jelly Toast)’s fun painted, striped, and marbled designs. Needless to say, I’VE GOT HARDBOILED EGGS. And one can only eat so many Jalapeno Popper Deviled Eggs before an intervention is required.

Egg salad is, of course, the go-to for leftover hardboiled eggs, but I quickly tire of traditional egg salads. This year, I knew I wanted my egg salad to have a little extra oomph, something to make me feel like I wasn’t just eating hardboiled eggs for the millionth time this week.

Smoked Salmon Egg Salad Sandwiches are perfect for spring brunches or showers. Made with capers, grainy mustard, and chives, these sandwiches are packed with flavor!

The answer came in the form of smoked salmon, briny capers, and an herby egg salad all piled high on rye bread. Egg salad is one of those dishes I almost never make the same way twice. I love that you can taste as you go, adding a pinch of sugar or another squeeze of mustard to get it just to your liking. Some days I like a lot of tangy mustard, other days I load up on the herbs. For this version, I used Greek yogurt and mayonnaise, swirled with a generous amount of whole grain mustard and fresh chives. Whole grain mustard is the darling of my condiment collection right now. More complex than yellow or dijon mustard, I love the subtle heat it brings to this egg salad. Of course, you can feel free to substitute with dijon or yellow mustard to your liking.

My favorite way to serve this egg salad is platter style, with plenty of sliced red onion, arugula, and tomato for topping. This would make a great lunch for a baby or wedding shower. Allow guests to make their own sandwiches, and mix and match the toppings themselves. They’ll love the hearty flavor of the smoked salmon paired with the creamy egg salad, and you’ll love how easy it was to throw together this lovely and tasty platter.

Smoked Salmon Egg Salad Sandwiches are a great quick lunch or spring shower idea. Perfect for using up hardboiled eggs!

If you didn’t go on an egg-dying spree and don’t have a few cartons of leftover hardboiled eggs in your fridge, I’ve included instructions for no-fail eggs in the recipe below. For easier peeling, I recommend using older eggs. Fresher eggs are much harder to peel. And if you still need help using up those leftovers, check out my Strawberry Cobb Salad!

Smoked Salmon Egg Salad Sandwiches are a great quick lunch or spring shower idea. Perfect for using up hardboiled eggs!

Smoked Salmon Egg Salad Sandwiches

Traditional egg salad gets kicked up a notch with capers, smoked salmon, and rye bread.
5 from 1 vote
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 185kcal


  • 8 hardboiled eggs (peeled *see note)
  • 3 Tablespoons whole milk Greek yogurt
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon small capers (if you buy the big ones, you'll want to chop them up first)
  • 2 - 3 teaspoons grainy mustard
  • 2 Tablespoons chopped fresh chives
  • Salt and pepper to taste
  • Dark rye bread slices
  • Thinly sliced red onion
  • Arugula
  • Sliced tomatoes
  • 8 ounces smoked salmon


  • In a bowl, use a pastry cutter to chop up the eggs until small pieces. Stir in the yogurt, mayonnaise, capers, 2 teaspoons mustard, and chives. Taste. Season with salt and pepper to taste. Add additional mustard if desired. The egg salad can be served immediately, but tastes even better after being refrigerated for a few hours.
  • To serve, place bread, red onion, arugula, tomato slices, and smoked salmon on a platter, along with extra capers and herbs, if desired. Allow guests to assemble the sandwiches to their taste, leaving them open face or making them into a regular sandwich.


  • To hard boil the eggs, place the eggs in a single layer at the bottom of a large pot. Cover with a few inches of cold water. Cover the pot, turn the heat to high, and bring the water to a boil. Turn off the heat, leave the pot on the burner, and set a timer for 10 minutes. At the 10 minute mark, check one egg for doneness, leaving the lid on for the remaining eggs. If it's not quite done, leave them for an additional 2-3 minutes. I recommend using older eggs for hardboiled eggs as they peel much easier. To peel, crack the egg on a countertop then roll it under your palm to crack all over. Peel under a small stream of cold running water.
Course Sandwiches and Burgers
Cuisine American
Keyword salmon egg salad, Smoked Salmon Egg Salad Sandwiches


Calories: 185kcal | Carbohydrates: 1g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 260mg | Sodium: 467mg | Potassium: 168mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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This recipe was originally developed for Ohio Eggs. As always, all opinions are my own. Thanks for supporting the brands who keep NeighborFood afloat!

These Smoked Salmon Egg Salad Sandwiches are perfect for spring brunches or quick lunches. Packed with protein and fresh, herby, smoky flavor, everyone will love these!
5 from 1 vote (1 rating without comment)

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