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Smoked Salmon & Dill Egg Salad Boats
Prep: 15 minutes
Cook: 10 minutes
Servings: 16-20 boats
An Elegant and Effortless Bite
Forget the bread! This recipe transforms classic egg salad into a chic, low-carb appetizer. The crisp, slightly bitter endive leaves are the perfect vessel for a rich and creamy egg salad, brightened with fresh dill and briny capers. A ribbon of smoked salmon on top adds a final touch of luxury.
Materials
- 6 large hard-boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill
- 1 tablespoon capers, rinsed and drained
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- 2-3 heads of endive, leaves separated
- 4 oz smoked salmon, cut into small strips
Preparation
- In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, red onion, dill, capers, and lemon juice.
- Gently mix until everything is well combined, but be careful not to over-mash the eggs; you want some texture.
- Season with salt and freshly ground black pepper to your liking.
- Wash and dry the endive leaves, selecting the best-shaped ones for your 'boats'.
Cooking
- This is a no-cook assembly recipe after the eggs are boiled.
- Simply chill the prepared egg salad for at least 10 minutes to allow the flavors to meld.
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