Sandwich: Egg Salad w/ Smoked Salmon
Source of Recipe
internet
List of Ingredients
12 eggs
2 stalks of celery finely chopped
1 red onion finely chopped
5 ounces smoked salmon cut in small pieces
1 cup mayonnaise
3 teaspoons fresh dill ; chopped
salt and pepper to taste
firm thin bread
butter, softenedRecipe
Boil the eggs. (Use your method or see below for 2 different methods.)
While the eggs are cooking, chop the celery, onion, dill, and salmon then combine in a bowl.
Once eggs have cooled, peel, finely chop them and add to the salmon mixture.
Add the mayonnaise, mixing completely.
Season with salt and pepper.
Refrigerate for at least 2 hours to allow the flavors to blend together.
Spread the mixture onto buttered bread slices then top with remaining buttered slices of bread.
Trim the crusts and cut. (Cut diagonally once or twice for triangular shaped sandwiches or cut to create 4 squares.)
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2 Methods for Boiling Eggs
Method #1: Place eggs in a pan and cover with cold water. Bring the water to a boil, reduce heat for a gentler boil, and boil 11 minutes. Remove from heat, rinse with cold water, and let cool.
Method #2: Place eggs in a pan and cover with cold water. Bring water to a boil then cover and remove from the heat. Allow eggs to sit in the hot water for 10 to 12 minutes. Remove from the water and cool.
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