Recipe by cookiedog
A pretty little open-faced sandwich or you can cut them into quarters for appetizers. From Ina Garten
Top Review by twissis
Made for ZWT6 as written, altho I admit I changed the presentation by using hard crusty rolls. They were prob smaller than you intended the servings to be, so I mounded a hearty portion of the egg mixture on them b4 adding the salmon. I know what the recipe says, but I could not bring myself to lay that lovely slice of smoked salmon on the rolls & cover it w/the egg mixture. It belongs on the top IMHO. Thx for sharing this recipe w/us.
- 12 extra-large eggs
- 1⁄3 cup good mayonnaise
- 2 teaspoons whole grain mustard
- 1 tablespoon minced fresh dill, plus
- dill sprigs (to garnish)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 8 slices seven-grain bread (boule) or 8 slices round French bread (boule)
- 8 slices good smoked salmon
Directions See How It's Made
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.