| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoons minced fresh dill, plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices 7-grain bread or round French bread (boule)
- 8 slices good smoked salmon
Instructions
- 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 puree, 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 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 299 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 323 mg |
| Sodium | 491 mg |
Reviews
My family is obsessed with this. We don’t change a thing.
Call me a snob but I’ve never liked large chunk egg salad, so I’ve always made it fine textured, usually with a fork. Food processor works well. Persuggestions, taste for salt and mustard along the way. I too, like capers and/or minced red onion. Great recipe. Thanks.
not fan, egg part is not for my receptors
Absolutely love this recipe…. has been a family favorite for years. Makes it super easy if you get hard boiled eggs at grocery…. The food processor makes this egg salad so light and delicate. I usually add a little bit extra whole-grain mustard and dill. A delicious option for a quick lunch, but also nice enough to serve for brunch
Love it but will cook it with less salt next time
Best egg salad I’ve made
As usual, a home run! I now know what I will have for a light early dinner tonight!
Great recipe! I’ve served it with homemade gravlax, pan seared salmon and crunchy salmon skin, all tasty. Very versatile, makes a tasty breakfast too:)-
Excellent! I have made with and without salmon and love both. As always, I salt and pepper to taste. I sometimes just eat with crackers as a snack and have even cut in half if only have 6 eggs. Much cheaper than buying from deli.
I added chopped capers and red onion. Easy and delicious.