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Smoked Salmon and Egg Salad Tartines

Source of Recipe

From "Barefoot Contessa at Home" by Ina Garten


Recipe Introduction

"Everyone has a secret 'feel-good' food, and mine is egg salad. Anyone can make a perfectly fine egg salad, but I like mine with mustard and lots of fresh dill. When I'm tired and cranky, a simple egg salad sandwich on white bread is the perfect lunch to change my mood. For company, I take it to the next level with smoked salmon and whole-grain bread."

List of Ingredients

â—¦ 12 extra-large eggs
â—¦ â…“ cup good mayonnaise
â—¦ 2 teaspoons whole-grain mustard
â—¦ 1 tablespoon minced fresh dill, plus sprigs for garnish
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 8 slices 7-grain bread or round French bread (boule)
â—¦ 8 slices good smoked salmon


Recipe

Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.

Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not purée, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.

Toast or grill the bread. Lay one slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.


Serves 8