Salmon Salad Spread

1. 1

   Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

2. 2

   Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.

3. 3

   Refrigerate salmon salad until chilled completely, at least 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.