Egg Salad with Smoked Salmon and Dill Recipe

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This is a great recipe that can be served as a sandwich or on baguettes as an appetizer.

Directions

In a medium pot filled with salted water, add eggs and bring to a boil.
Boil for 10 minutes, then run under cool water. Allow to sit for approximately 10 minutes.
Peel eggs and place into a mixing bowl.
Chop up the eggs with a knife and fork, add salmon, dried dill, capers, celery, green onion, mayo, salt and pepper - stir until combined and smooth.
Lay out 7 slices of bread or 10 baguettes that have been browned.
Spread approximately 1/4 cup of the egg salad on the bread slice or baguettes.
May trim crusts off of sandwiches if desired.
Arrange on platter and serve.

Container: medium mixing bowl

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Description: 1 sandwich

Servings: 7

Enter desired servings:

Ingredients

-		6 eggs
-		2 ounces smoked salmon - finely chopped
-		1 teaspoon dried dill
-		1 teaspoon capers
-		1/4 cup mayonnaise - or more to taste
-		1 teaspoon salt and pepper
-		1 stalk celery - finely chopped
-		1 green onion - chopped
-		14 slices sturdy white sandwich bread or 1 baguette, sliced into 1/2 inch slices and slightly toasted
		chives or green onion for garnish - optional