Egg Salad and Smoked Salmon Canapes

Egg Salad and Smoked Salmon Canapés


12 hard-cooked large eggs, coarsely chopped

½ cup mayonnaise

2 tablespoons chopped red onion

2 tablespoons capers, drained

1 tablespoon Dijon mustard

1 tablespoon chopped fresh dill

½ teaspoon sea salt

¼ teaspoon coarse ground black pepper

8 thin diagonally sliced French bread, toasted

8 thin slices smoked salmon

Additional fresh dill for garnish, optional


Lightly mix eggs, mayonnaise, onion capers, mustard, dill, salt and pepper. Place one slice of salmon on each piece of bread. Top with egg mixture. Garnish each with a sprig of dill, if desired.

Serves: 8

The perfect hard-cooked egg:

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large). Cool completely under cold running water and peel.

Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-cooked egg, gently tap on countertop until shell is finely cracked all over. Roll egg between hands to loosen shell. Start peeling at the large end, holding egg under cold running water to help ease the shell off.

Submitted by:

Kim Warkenthien

Missouri Egg Council

Recipe courtesy of the American Egg Board Culinary


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