Ingredients:

  • 2 cans (14.75 oz each) canned salmon, drained
  • 2 large hard-boiled eggs, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Drain the canned salmon thoroughly using a fine-mesh strainer. Transfer the salmon to a mixing bowl and use a fork to flake the fish, removing any large bones or skin if desired, until the texture is consistent.
  2. In a small separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until the mixture is smooth and velvety.
  3. Pour the creamy dressing over the flaked salmon and gently fold in the diced celery, minced red onion, and chopped dill.
  4. Gently fold in the chopped hard-boiled eggs last to prevent the yolks from breaking down and clouding the salad.