The first time I made these, it was for my best friend’s bridal shower. They were a huge hit. I haven’t made them since, and I thought my wine exchange was a great excuse to make these classy little finger sandwiches again.
Really, I love egg salad on its own, but throw in a little smoked salmon and dill, and this brings your ordinary egg salad sandwich to the next level. Everyone at work will be jealous of your yummy looking (and tasting) lunch!
Smoked Salmon and Dill Egg Salad Sandwiches
Source: Dan Smith and Steve McDonagh (Food Network)
Servings: 20 tea sandwiches
2 oz smoked salmon, chopped fine
2 tsp nonpareil capers
2 tsp dill, chopped
1/4 cup plus 2 tbsp low-fat mayonnaise
salt and pepper to taste
20 slices sturdy whole grain bread
1/4 cup chives, chopped
1. In a large sauce pan, cover eggs with cold water. Bring to a boil. Once water has come to a boil, remove pan from the heat, cover, and let sit for 20 minutes. Drain water and peel eggs. A great time my mom taught me was to run the eggs under cold water while peeling them, and the shells come off like magic.
2. Using a box grater, grate eggs (or you can just chop them). Add salmon, capers, and dill. Mix until combined. Fold in mayonnaise.
3. Spread salad between two slices of bread (cut off corners for an even fancier look), and cut diagonally. Spread a thin layer of mayonnaise on the diagonal cut, and dip into chopped chives for garnish.