Salmon Dip

This salmon dip gets its backbone from smoked salmon and mashed hard-boiled eggs, two ingredients that create a rich, chunky base without needing cream cheese or sour cream. The texture sits somewhere between egg salad and a classic fish spread, with chopped pimentos adding sweet pops of color and flavor throughout.

A splash of vinegar cuts through the richness of the eggs and mayo, keeping the dip from tasting flat. It’s a small addition that makes a big difference.

Mix, chill, and serve. That’s the whole process. Sturdy crackers, celery sticks, or sliced cucumber rounds make the best dippers since the dip is thick enough to hold on without sliding off.

Pro Tips

• Mash the hard-boiled eggs with a fork, not a food processor. You want chunky texture, not a paste
• Use good quality smoked salmon for the strongest flavor. The smokiness carries the entire dip
• Chill for at least 30 minutes before serving so the flavors meld together
• The vinegar can be white, apple cider, or even a mild red wine vinegar depending on your taste

Variations

• Stir in a tablespoon of chopped fresh dill or chives for an herby lift
• Add a teaspoon of Dijon mustard for sharper tang
• Use canned salmon instead of smoked for a milder, more budget-friendly version