Smoked Salmon and Egg Salad Tartines

Total Time:
25 min
15 min
10 min

8 servings

  • 12 extra-large eggs
  • 1/3 cup good mayonnaise
  • 2 teaspoons whole-grain mustard
  • 1 tablespoons minced fresh dill, plus sprigs for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 slices 7-grain bread or round French bread (boule)
  • 8 slices good smoked salmon
  • Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.

  • Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.

  • Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.

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