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Dilled Salmon and Egg Spread
Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy salmon spread with eggs and dill and a hint of citrus.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 77.2
Total Carbs 5.3 g
Dietary Fiber 0.3 g
Sugars 0.5 g
Total Fat 3.4 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 61.4 mg
Protein 6.2 g
Sodium 172.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  large hard-boiled eggs
2 each  egg whites
7 1/2 oz  canned salmon
2 tbsp  light mayonnaise
1 tsp  stoneground mustard
1 each  scallions
2 tbsp  fresh dill weed
1 tsp  grated lemon rind
0 1/2 tsp  fresh lemon juice
1 each  large garlic cloves
0 1/4 tsp  black pepper
10 each  Crackers, saltines, low sodium, fat free
1 each  small cucumber, peeled
10 each  Greens, watercress, fresh, sprig
  1. Combine all ingredients in a food processor bowl using the knife blade.
  2. Pulse lightly to desired consistency. Divide salad among crackers, spreading evenly.
  3. Layer with cucumber slices and watercress. Serve open-faced.

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