Bring a medium pot of water to boil and bring the heat down to low simmering. Carefully and slowly add the eggs one-by-one into the water, using a slotted spoon.
Turn the heat up to medium-low and simmer the eggs for about 6 ½ minutes. You should see small bubbles coming from the eggshell. After about 3 minutes, use a spoon to gently push and move the eggs in the water so that the yolks will remain in the center.
Soak the eggs in room temperature water and peel once they are cool to touch.
In a measuring cup with a spout, combine all ingredients from mustard to salt. Slow drizzle in the oil while whisking at the same time to emulsify the dressing. Store in a sealed jar in the fridge. Best use in 1 week.
Assemble the smoked salmon salad:
In a large salad mixing bowl, add baby greens and smoked salmon. If the salmon pieces are too large, use your hand to gently tear them apart. Cut the eggs in half and add them to the salad. Drizzle with a few tablespoons of dressing and season with salt and pepper to taste. Serve with lemon wedges on the side. Enjoy the salad right away or slightly chilled.
Notes
You can swap eggs for avocado.
Add a few sprinkles of frisee or radicchio to your salad bowl for more color and texture contrast.
Once you open the smoked salmon packet, store the packet in a sealed container in the fridge and it’s best to consume the salmon in 3-4 days for the best flavor!