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.

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