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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  • 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
Container:medium mixing bowl
15 mins
10 mins
25 mins
  • 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.
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