Follow these steps for perfect results
salmon
canned, drained
eggs
boiled and diced
sweet pickles
diced
pickle relish
pickle juice
crackers
crumbled fine
salad dressing
to moisten
Boil eggs until hard-boiled, approximately 8-10 minutes.
Dice the boiled eggs.
Dice the sweet pickles.
Crumble the crackers into fine pieces.
In a bowl, combine the canned salmon (drained), diced eggs, diced sweet pickles, pickle relish, and pickle juice.
Add crumbled crackers to the mixture.
Add salad dressing gradually until the desired consistency is reached and the mixture is moistened.
Mold the salad into a small dish or individual serving plates.
Sprinkle paprika on top for garnish.
Expert advice for the best results
Chill the salad for at least 30 minutes before serving for best flavor.
Add a dash of hot sauce for a little kick.
Everything you need to know before you start
5 minutes
Can be made a day ahead
Serve on a bed of lettuce with a sprinkle of paprika.
Serve with crackers or toast.
Serve on a bed of lettuce.
Serve as a sandwich filling.
Complements the salmon and pickles
Discover the story behind this recipe
Common dish for potlucks and family gatherings.
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