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
Directions
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.
















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By sierravistamom
on October 07, 2011
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made this for a wine party and everyone loved them. light & easy yet super tasty if you use SMOKED salmon and ease up on the salt. Next...football Sunday?
By mtomto
on June 04, 2010
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Salt folks...ise Kosher, not the table salt...thats why you find it salty. Follow along.
By jbahosh_9044590
Wilmington, NC
on January 05, 2010
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Thank you again for coming through for a perfect after holiday recipe... looking around for something light... came to Tea Snd and thought what better than Tea Sandwiches... w/salmon... tried it ahead of time and will definately serve for Sat. Light and wonderful Thank you.
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