Smoked Salmon and Egg Salad Tartines
 
 
Author:
Ingredients
  • 12 extra large eggs
  • ⅓ cup mayonnaise
  • 2 tsp whole-grain mustard
  • 1 tbsp minced fresh dill, plus sprigs for garnish
  • 1 tsp salt
  • ½ tsp pepper
  • 8 slices of good bread (whole wheat or 7 grain works well)
  • 8 slices of smoked salmon (buy the best you can afford)
Method
  1. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.
  2. Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.
  3. Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/01/20/smoked-salmon-and-egg-salad-tartines/