Food Network: Smoked Salmon and Dill Egg Salad Tea Sandwiches

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Smoked Salmon and Dill Egg Salad Tea Sandwiches
Recipe courtesy Dan Smith and Steve McDonagh

Ingredients
6 eggs
2 ounces smoked salmon, finely chopped
2 teaspoons chopped dill
2 teaspoons nonpareil capers
1/4 cup plus 2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper
14 slices sturdy white sandwich bread
1/4 cup chopped chives, for garnish

Instructions
Place the eggs in a saucepan and cover with cold water. Place over high
heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10
more minute before draining. Run under cold water and peel the eggs immediately - the shell will
come off much more easily while the eggs are still wet and warm.

Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers,
1/4 cup of the mayonnaise, salt and pepper. Mix well.

Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the
remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise
into four triangles.

Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped
chives. Arrange decoratively on a platter.