When I recently found myself with an abundance of hard-boiled eggs, I decided to be proactive and come up with a delicious way to use them up right away. The result was a delicious egg salad that I spread on slabs of toasted baguette, then topped with thin slices of smoked salmon. I used it as an appetizer, but it was delicious enough to convert into a main meal.
The trick is to make the egg salad a bit in advance, even up to a day ahead. This allows the flavors in the dressing to really develop. And if you're not a fan of smoked salmon, smoked trout, smoked shrimp or even just plain cooked shrimp would be a delicious substitute.
Egg salad sandwich with smoked salmon
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon hot sauce
1/2 cup finely chopped cornichons
1/2 cup finely chopped celery
8 hard-boiled eggs, cooled and roughly chopped
Salt and ground black pepper
4 large slices sourdough bread
1 (4-ounce) package thinly sliced smoked salmon
In a medium bowl, whisk together mayonnaise, mustard, smoked paprika and hot sauce. Stir in cornichons and celery. Gently stir in the chopped hard-boiled eggs, then season with salt and pepper. Cover and refrigerate at least 30 minutes, or up to overnight.
When ready to serve, lightly toast the slices of sourdough bread. While the bread is still warm, spread a quarter of the egg salad over each slice, then top with a quarter of the smoked salmon. Serve immediately.
Servings • 4
Source: Associated Press