8 slices of good bread (whole wheat or 7 grain works well)
8 slices of smoked salmon (buy the best you can afford)
Method
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.
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.
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/