Salmon Egg Salad - cooking recipe

Ingredients

14 -15 ounces canned salmon, flaked (I use two 7-oz vaccuum packed pouches)
6 hard-boiled eggs, peeled and chopped
1/2 cup chopped onion
1/2 cucumber, peeled, seeded and chopped
1 1/2 teaspoons Dijon mustard
1/2 - 3/4 cup mayonnaise
1/8 teaspoon black pepper
1/2 - 3/4 teaspoon dried tarragon (double if using fresh)
1/4 teaspoon paprika
salt, if needed, to taste

Preparation

Place all ingredients in a bowl and mix well.
Best if chilled for a few hours to allow flavors to blend.