Recipe for Open-Face Smoked Salmon and Egg Salad Sandwiches

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Yield:

Ingredients:

Amount	Ingredient
8 x	hard-boiled eggs
1/3 cup	minced celery
1/2 cup	minced red onion
1/4 cup	minced fresh dill
1 tbl	Dijon mustard
1/2 cup	mayonnaise
	Coarse salt
	Freshly ground black pepper to taste
1/2 lb	smoked salmon - (to 3/4 lb)

Instructions:

Instructions: * Note: You can also use individual brioche rolls for these sandwiches. If you do, add baby greens.

Finely mince eggs. Gently combine with celery, onion, dill, mustard and mayonnaise in mixing bowl. Season with salt and pepper to taste. Cover and chill 30 minutes.

For each sandwich, neatly spread layer of egg salad on 1 slice bread; arrange smoked salmon in attractive pattern on top. Grind pepper over top of salmon.

This recipe yields 4 sandwiches.

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