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

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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