Recipe courtesy of Bobby Flay
Episode: A Royal Brunch
Save Recipe Print
Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper. 

Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Meatball Sandwiches

Recipe courtesy of Alton Brown

Eggs Over Easy

Recipe courtesy of Alton Brown

Katie's Deviled Eggs

Recipe courtesy of Bobby Flay|Katie Lee

Pastrami Football Finger Sandwiches

Recipe courtesy of Food Network Kitchen

BBQ Pulled Pork Sandwich

Recipe courtesy of Melissa d'Arabian

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.