Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
28 tea sandwiches
Level:
Easy
Healthy

Ingredients

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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Parsley-Dill Potatoes

Recipe courtesy of Rachael Ray

Black Bean Salad

Recipe courtesy of Guy Fieri

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Meatball Sandwiches

Recipe courtesy of Alton Brown

Eggs Over Easy

Recipe courtesy of Alton Brown

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Dig In

          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.