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Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
- Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.
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