Salmon Egg Salad
Our simple plan for enjoying Easter eggs… if you find ‘em!
by Barbara Howard
This spring-like salad is great by itself, in a sandwich, on a bed of greens, or even on toast at breakfast.
4 hard boiled eggs, peeled and rinsed and chopped coarsely
1 can Vital Choice Wild Red Salmon, drained and chopped coarsely
1 cup chopped celery
1/4 teaspoon Bell's Seasoning (contains rosemary, oregano, sage, ginger, marjoram, thyme, and pepper)
1 tablespoon low-fat mayonnaise