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Egg Salad With Beetroot and Salmon Recipe

Ingredients

1/4 cup chopped red onion

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 tablespoons mayonnaise

1 tablespoon prepared horseradish mustard

1 cup chopped cooked salmon

2 eggs, beaten

1 cup mayonnaise

4 tablespoons cola-flavored carbonated beverage, chilled

2 tablespoons water

1 teaspoon vegetable oil

Directions

In a medium bowl, heat or heat olive oil in a large skillet over medium heat, saute the onion and red bell pepper until tender. Stir in the mayonnaise and horseradish. Cover and simmer, stirring occasionally, for 10 to 15 minutes, or until the mixture thickens. Stir in the mustard, salmon, eggs, mayonnaise, carbonated beverage, water, and oil. Return to a boil, stirring occasionally, until the salad is thickened.