Smoked Salmon and Dill Egg Salad Tea Sandwiches

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
28 tea sandwiches
Level:
Easy

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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    Not what you're looking for? Try:

    Smoked Salmon Tea Sandwiches

    Recipe courtesy of Ina Garten