 | | Directions |
- In a medium pot filled with salted water, add eggs and bring to a boil.
- Boil for 10 minutes, then run under cool water. Allow to sit for approximately 10 minutes.
- Peel eggs and place into a mixing bowl.
- Chop up the eggs with a knife and fork, add salmon, dried dill, capers, celery, green onion, mayo, salt and pepper - stir until combined and smooth.
- Lay out 7 slices of bread or 10 baguettes that have been browned.
- Spread approximately 1/4 cup of the egg salad on the bread slice or baguettes.
- May trim crusts off of sandwiches if desired.
- Arrange on platter and serve.
|
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Container: medium mixing bowl
Servings: 7
|  | | Ingredients | | - | | 6 eggs |
| - | | 2 ounces smoked salmon - finely chopped |
| - | | 1 teaspoon dried dill |
| - | | 1 teaspoon capers |
| - | | 1/4 cup mayonnaise - or more to taste |
| - | | 1 teaspoon salt and pepper |
| - | | 1 stalk celery - finely chopped |
| - | | 1 green onion - chopped |
| - | | 14 slices sturdy white sandwich bread or 1 baguette, sliced into 1/2 inch slices and slightly toasted |
| - | | chives or green onion for garnish - optional |
| |
| |
