Ingredients for Smoked Salmon And Egg Salad Tartines
- Extra Large Eggs
- 1/4 cup mayonnaise
- Whole Grain Mustard
- Fresh Dill
- Dill Sprigs
- Kosher Salt
- Fresh Ground Black Pepper
- Seven Grain Bread
- Smoked Salmon
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How to Make Smoked Salmon And Egg Salad Tartines
- Place 4 large eggs in a medium pot and cover with cold water by about 1 inch.
- Bring water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to a bowl of ice water to cool completely. Once cool, gently tap all over the eggshells on a hard surface. Peel under cold running water.
- Roughly chop the peeled eggs.
- In a medium bowl, combine the chopped eggs with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently mix with a fork until just combined.
- Lightly toast or grill 4 slices of your favorite bread until golden brown.
- Top each slice of bread with 1-2 ounces of smoked salmon, followed by a generous spoonful of the egg salad mixture.
- Garnish each tartine with a small sprig of fresh dill.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
14g
Fat
17g
Carbs
6g
