EGG SALAD SANDWICH WITH SMOKED SALMON
½ cup mayonnaise
2 tbsp. Dijon mustard
½ tsp. smoked paprika
½ tsp. hot sauce
½ cup finely chopped cornichons
½ cup finely chopped celery
8 hard-boiled eggs, cooled and roughly chopped
Salt and ground black pepper
4 large slices sourdough bread
4-oz. package thinly sliced smoked salmon
In a medium bowl, whisk together the mayonnaise, mustard, smoked paprika and hot sauce. Stir in the 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.
Makes 4 servings.
— J.M. Hirsch
Associated Press
