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

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
Share This Recipe


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


  1. 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. 
  2. Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.
Hangover Easy Eggs Benedict Sandwich
25m Easy 96%
Open-Faced Brunch Burger
14m Easy 92%
Menemen (Turkish Scrambled Eggs)
12m Easy 98%
Healthy Breakfast Sandwich
18m Easy 98%