Smoked Salmon Egg Salad
Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington
Ingredients
- 3/4 cup mayonnaise
- 1 teaspoon dill weed
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 hard-boiled large eggs, chopped
- 4 ounces smoked salmon, chopped
- 6 croissants, split
- 1-1/2 cups fresh baby spinach
