Smoked Salmon and Chopped Egg Sandwiches

Recipe by UmmBinat
READY IN: 20mins


  • 3
    large eggs
  • 13
  • 2
    teaspoons horseradish, drained
  • 8
    slices rye bread or 8 slices pumpernickel bread
  • 4
    large radishes, thinly sliced (1/3 cup)
  • 14
    cup small mixed sprouts, such as radish or 1/4 cup alfalfa
  • 2
    scallions, white and tender green parts only, thinly sliced
  • 12
    lb sliced smoked salmon
  • salt & freshly ground black pepper


  • In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
  • Cover, remove from the heat and let stand for 8 minutes.
  • Drain the eggs and cool under running water, shaking the pan to crack the shells.
  • Drain again and pat dry, then peel and coarsely chop.
  • Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
  • Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
  • Spoon the eggs on top, season with salt and pepper and close the sandwiches.
  • Press gently, cut the sandwiches in half and serve.