Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Total Time:
10 min
Prep:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 cup mayonnaise, plus more if needed
  • 1/4 cup finely chopped fresh dill, plus fronds for garnish
  • 2 tablespoons Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Spanish smoked paprika
  • 6 ounces jumbo lump crabmeat, picked over
  • 1 teaspoon black poppy seeds
  • 12 eggs, hard-boiled, peeled and finely chopped
  • Salt and freshly ground black pepper
  • 1/4 cup julienned radish, soaked in ice water
  • Pumpernickel bread, cocktail-size slices, lightly toasted and buttered
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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