Recipes - print - Egg Salad with Smoked Salmon and Dill

Egg Salad with Smoked Salmon and Dill - Recipe

This is a great recipe that can be served as a sandwich or on baguettes as an appetizer.
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Egg Salad with Smoked Salmon and Dill Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Container: medium mixing bowl
Servings: 7
-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