Egg Salad Sandwich with Smoked Salmon
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | Eggs , free-run | |
| 1.00 | oz | HELLMANN'S Light Mayonnaise , 30 Lb. Pail 1 x 4 GA |
| 1.00 | tsp | Dijon mustard |
| 1.00 | tsp | Lemon juice, fresh |
| 0.25 | cup | Dill , chopped |
| 1.00 | tsp | Hot pepper sauce , garlic-flavored (optional) |
| 1.00 | tbsp | Capers |
| 0.25 | cup | Green Onion , thinly sliced |
| 8.00 | slices | Bread, rye , dark or pumpernickel bread, toasted and buttered |
| 0.40 | kg | Smoked salmon , sliced |
| Seasoning (salt+ pepper) , to taste |
Preparation
Recipe Credit: Chef Chuck Hughes. Published with permission of the author. All rights reserved
Hard Boil eggs and chill
Seperate yolks from whites
In one bowl whip egg yolks with 1/2 of Hellmann’s mayo, Dijon mustard, Lemon juice, dill and hot pepper sauce (optional) until smooth and creamy.
Roughly chop remaining egg whites and mix them in another bowl with othe half of Hellmann’s, capers and green onions.
for 1 sandwich
Spread 1 TBS egg yolk mixture on one piece of bread, layer 400 g smoked salmon on top and then 1 TBS egg white mixture. Add salt and pepper to taste and finish with another slice of bread.
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