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

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
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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

  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.