3 large eggs, or more to taste
2 (14.75 ounce) cans pink salmon – drained, flaked, and cartilage remove
1/2 cup mayonnaise
3 tablespoons mustard
1/4 cup sweet pickle relish
1/4 cup raisins
1/4 cup chopped red onion
1 teaspoon celery seed salt and ground black pepper to taste
1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15-16 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.
3. Refrigerate salmon salad until chilled completely, at least 30-35 minutes.