Smoked Salmon and Dill Egg Salad Tea Sandwiches Recipe

Smoked Salmon and Dill Egg Salad Tea Sandwiches

• Difficulty: Easy
• Makes: 28 tea sandwiches
• Nutrition Per Serving: Serving Size: 1 sandwich (out of 28) — 76 calories | 4 g total fat | 1 g saturated fat | 7 g carbohydrates | 1 g fiber | 1 g sugar | 3 g protein | 36 mg cholesterol | 123 mg sodium
• Total Time: 35 minutes
• Prep Time: 20 minutes
• Cook Time: 15 minutes

Ingredients

• 6 large eggs
• 2 ounces smoked salmon, finely chopped
• 2 teaspoons chopped fresh dill
• 2 teaspoons nonpareil capers
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 14 slices firm white sandwich bread
• 1/4 cup chopped fresh chives, for garnish

Instructions

1. Place eggs in a saucepan, cover with cold water, and bring to a rolling boil over high heat. Boil for exactly 4 minutes, then remove from heat and let rest in hot water for 10 minutes. Drain, rinse under cold water, and peel while still warm for easy shells.
2. Grate peeled eggs coarsely into a bowl. Stir in chopped smoked salmon, dill, capers, 1/4 cup mayonnaise, salt, and pepper until creamy and well blended.
3. Lay out 7 bread slices on a clean surface. Spread each with about 1/4 cup egg salad, top with remaining slices, trim crusts, and cut into four elegant triangles.
4. Brush the long edge of each triangle with reserved mayonnaise, dip in chives for a gorgeous garnish, and arrange on a platter. Delight guests at your next tea party or brunch!

• Tip: Enjoy immediately or chill covered for up to 2 hours. These irresistible bites elevate any gathering with their fresh, smoky flavor.