Skip to main content

Originally published Thursday, April 4, 2013 at 6:01 AM

  • Share:
  • Comments (0)
  • Print

Recipe: Egg Salad Fancy Schmancy

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >


Makes enough for about 2 dozen hors d’oeuvres-size toasts

6 hard-boiled eggs

A small handful of fresh dill, chopped (plus more for serving)

1 tablespoon capers, chopped

1 heaping tablespoon Hellmann’s mayonnaise

Sea salt and pepper

5.29-ounce box of tiny toasts

3.5 ounces of smoked salmon, sliced into small pieces

1. Grate the eggs and put them in a bowl.

2. Add the dill, capers, mayonnaise, salt and pepper to taste. Refrigerate for 2 hours before serving.

3. When ready to serve, spoon some of the egg salad on your tiny toasts, top with a piece of salmon and sprinkle a bit more dill on top.

From Ellise Pierce, Fort Worth Star-Telegram

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

View community premieres move-in-ready home

View community premieres move-in-ready home

The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited content access is included with most subscriptions.

Subscriber login ►