Recipe courtesy of Bobby Flay
Episode: A Royal Brunch
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

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Ultimate Deviled Eggs

Recipe courtesy of Nancy Fuller

Eggs Over Easy

Recipe courtesy of Alton Brown

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Marlboro Man's Favorite Sandwich

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Deviled Eggs

Recipe courtesy of Sandra Lee

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Grilled Potato Salad

Recipe courtesy of Giada De Laurentiis

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          On TV

          Get Cooking

          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.