| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 28 tea sandwiches |
Ingredients
- 6 eggs
- 2 ounces smoked salmon, finely chopped
- 2 teaspoons chopped dill
- 2 teaspoons nonpareil capers
- 1/4 cup plus 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 14 slices sturdy white sandwich bread
- 1/4 cup chopped chives, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately – the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 76 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 123 mg |
Reviews
Made mine with lemon juice and adobo seasoning. Delish!
Don’t put any salt in the recipe because the smoked salmon and capers themselves are salty ingrediants. I did put in a little dijon mustard. The recipe was fabulous.
I taste-tested this recipe using it as a sandwich filling on pumpernickel bread. Although I could not get fresh dill, the recipe is excellent and should be even better with fresh dill. The strong flavors of egg and smoked salmon balance each other nicely. I did add chopped green onion as I like it in egg salad. I will be using this filling for tea sandwiches for upcoming baby shower. Delicious.
made this for a wine party and everyone loved them. light & easy yet super tasty if you use SMOKED salmon and ease up on the salt. Next…football Sunday?
Salt folks…ise Kosher, not the table salt…thats why you find it salty. Follow along.
Thank you again for coming through for a perfect after holiday recipe… looking around for something light… came to Tea Snd and thought what better than Tea Sandwiches… w/salmon… tried it ahead of time and will definately serve for Sat. Light and wonderful Thank you.
I love egg salad, could not wait to make this recipe and I was not disappointed. I cut back on the salt, otherwise followed the recipe exactly. The next time I will double the recipe as they disappeared before anything else on the buffet.
AWESOME recipe, thank you Steve and Dan for another winner!
I’m not sure I’ll make it again. It was good, but not great. It seemed to be missing something. I might take another reviewer’s suggestion and add lemon if I do make it again.
I used this recipe for a “tea and candles” party recently. They were the hit of the party, a perfect blend of egg salad and seasonings..actually THE BEST I’ve ever made! Thanks Dan and Steve for another tasty tidbit!
These were great. I took the advice from previous reviewers and cut way back on the salt. I added a few drops of lemon juice to the mix, and I omitted the chives due to lack of time. I’m not a fan of egg salad but I’d definitely make this again.