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Egg Salad Sandwich with Smoked Salmon
Courtesy of Hellmann’s and Chef Chuck Hughes
October 6, 2011
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Ingredients:
- 6 free run eggs
- 4 heaping tablespoons Hellmann’s® ½ the Fat mayonnaise-type dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup fresh dill, chopped
- 1 teaspoon garlic-flavoured hot pepper sauce (optional)
- 1 tablespoon capers
- 1/4 cup green onion, thinly sliced
- 400g smoked salmon, sliced
- 8 slices dark rye or pumpernickle bread, toasted and buttered
- Salt and pepper, to taste
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Directions:
Hard-boil six eggs. Peel and separate egg whites from egg yolks.
In one bowl whip egg yolks with 2 tablespoons of mayonnaise, Dijon mustard, juice, dill and garlic flavoured hot pepper sauce (optional) until smooth and creamy. Roughly chop remaining egg whites and mix them in another bowl with 2 tablespoons of mayonnaise, capers and green onions. Spread egg yolk mixture on one piece of bread, layer smoked salmon on top and then egg white mixture. Add salt and pepper to taste and finish with another slice of bread.
Makes 1 serving
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