I know you may have plenty of leftover Easter eggs lying around (did you try to make my onion dyed red eggs?); or perhaps you’re like me and there are times when you just really crave a simple classic sandwich; Or maybe you’re looking for an easy, quick, but totally delicious Easter Brunch recipe? Don’t worry, I got you covered. The egg salad below, makes for a great sandwich topping on its own, but it’s also good spread on little crackers as a snack.
I believe every cook should have a great egg salad recipe in their repertoire; it’s a great addition to a spring picnic, or just a quick and easy fix for those midnight snack-cravings. As a child, I loved my mom’s egg salad, which consisted only of egg, mayo, and a sprinkle of paprika powder, but which she would serve alongside white asparagus. When it comes to egg salad, maybe it’s those recipes that stick close to the bare basics that are the best.
Having said that, at times, I do like to upgrade the simple egg-salad sandwich to a more ‘grown-up’ version, by mixing in some crunchy textures and adding a bit of smokiness by draping on a nice piece of smoked salmon. Below is my simple version of this long-time sandwich staple; an extra creamy egg salad filled with crunchy, tangy cornichons, salty capers and a pinch of spicy curry powder. I mean, how could anyone object against the classic combination of pickles, capers, eggs and salmon?
Egg Salad and Smoked Salmon Sandwich
- 6 hard-boiled eggs
- 100ml mayonnaise
- 1 tablespoon capers, rinsed
- 2 small shallots, very finely diced
- 3 tablespoons of very finely diced cornichons, or dill pickles
- 1 teaspoon of curry powder
- 1/2 teaspoon of paprika powder
- Salt to taste
- Black pepper to taste
- 200g smoked salmon slices
- 8 slices of bread
- Fresh dill for garnish
- If you haven’t boiled your eggs yet, place them in a pot with cold water and bring to a boil. Boil for about 10 minutes until the eggs are hard-boiled. Drain, cool in cold water and peel.
- While your eggs are boiling, very (!) finely dice the shallots and cornichons, or dill pickles.
- Place your eggs in a bowl and mash with a fork, or coarsely chop, depending on the desired consistency.
- Add mayonnaise, diced shallots, diced pickles, capers, curry powder and paprika powder. Stir to combine.
- Taste a bit of the egg salad to check for saltiness (the capers and pickles already add a bit), add more salt and freshly cracked black pepper according to taste.
- Take your slices of bread (two for each sandwich) and build your sandwich by spreading on a thick layer of egg salad, draping over a piece of smoked salmon, and sprinkling on some fresh dill.