A salmon-egg salad is a super quick fat-fueled meal that can be prepped ahead of time and enjoyed on a bread or tortilla swap or as a dip with a cracker swap for a nourishing lunch π€€
You can also swap the salmon for another canned protein such as tuna, crab, SMASH fish, or even chicken. All of these are great sources of omega fatty acids πͺπ»
We love SafeCatch Foods pouched pink salmon because they test every batch for heavy metals π
You can checkout my seafood guide here
The eggs make a great additional source of protein and healthy fats, and help create a super nourishing creamy flavor. You can do leave these out of course π₯
For the classic creaminess, it de your favorite PUFA free Mayo, our go-to is the Chosen Foods Keto Mayo, but Primal Kitchen and Sir Kennigston both sell an avocado oil based Mayo as well ππ»
You also need spices and herbs of your choice. We opted for thinly sliced green onions and curry powder in addition to the salt and pepper πΆ
We also diced some cherry tomatoes for an enhanced umami taste π

Start by collecting the ingredients:
One pouch wild pink salmon π£
2 hard boiled pasture raised eggs π₯
2 tablespoons mayonnaise of your choice π
Thinly sliced green onions, basil or chives π±
Sliced tomatoes π
Salt, pepper and curry powderπΆ
To the make:
Simply mash everything together with a fork Until you have reached your desired consistency. We like it a bit more chunky but you can mash it more as well π©π»βπ³
Season to your liking and add more Mayo if you want a creamier consistency. You can also season it with some Primal Kitchen Primal Ketchup or a Dijon mustard ππ»

Serve on your favorite bread swap or enjoy with some cut up veggies like cucumber, carrot and bell pepper π₯π«π₯π₯

We love to add in some fresh greens from our local hydroponic farmer π©π»βπΎ and of course slather on some more Mayo and primal ketchup π
