6 hard boiled eggs, sliced
1 ½ cups Mayo, (we used the one with olive oil)
3 TBSP sour cream
2 TBSP mustard
2 TBSP sweet pickle relish
2-3 ribs of celery finely chopped
½ cup black olives, sliced
4oz jar pimientos drained
3 TBSP fresh dill, chopped
1 tsp paprika
Salt and pepper to taste
2-3 portions (4.5oz) Morey’s Peppered Smoked Salmon, skinned and flaked
Green onions, garnish (optional)
Prepare pasta according to package directions, drain and cool completely.
Prepare had boiled eggs, cool and slice
In a large mixing bowl, combine all ingredients, except the eggs and salmon, mix with pasta until blended. Gently fold in the eggs and salmon. Garnish with green onion. Chill until ready to serve.