This elegant variation on an egg salad sandwich incorporates the salty, seafood flavor of smoked salmon.
Course Main Course, Snack
Dish Type Salad, sandwich
Diet and Health healthy-ish
Seasonal Easter, Mother's Day
Ingredient eggs, smoked salmon
Prep Time 10mins
Total Time 10mins
Servings 4sandwiches or 2 salads
Author Amy Reiley
4large hard boiled eggspeeled
1stalk celeryfinely chopped
salt and freshly ground black pepper to taste
arugula and/or whole grain bread for serving
Finely chop the hard boiled eggs.
Slice the scallion lengthwise then slice the two halves into half-moons.
Add the chopped egg, scallion, celery, smoked salmon, (optional) capers and 2 tablespoons of mayonnaise to a medium mixing bowl. Thoroughly combine.
Add up to two additional tablespoons of mayonnaise to taste. (We like our egg salad on the dry side and find that two is perfect.) Season with salt and pepper to taste.
To serve, divide the egg salad mixture among four slices of whole grain bread or toast and top each with about 1/4 cup of arugula and the second slice of bread. Or divide the egg salad on top of two beds of arugula as a salad for two.