Smoked Salmon and Dill Egg Salad Tea Sandwiches
- Level: Easy
- Yield: 28 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 76
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 123
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.