Simple Egg Salad Smørrebrød
A simple recipe for a classic Danish open sandwich featuring creamy egg salad with capers and fresh tarragon.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 thin slices dense rye bread such as rugbrød
- 1 tsp Butter for spreading
- .5 c baby arugula leaves or other baby lettuces (2-3 handfuls)
- 4 radishes ( sliced thin (optional))
- 4 large eggs
- 3 tbsp prepared mayonnaise
- 1 tbsp sour cream
- 2 tsp dijon mustard
- 1 shallot (minced)
- 1 tbsp capers (rinsed, drained and chopped coarsely)
- 1 tbsp chopped fresh tarragon, chives and/or parsley
- pinch Coarse salt and freshly ground pepper
Instructions
- 1
Make the Egg Salad:
- 2
Place eggs in a small saucepan and cover with cold water by 1 inch. Set over medium high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.
- 3
Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice. Let the eggs rest in the ice bath while you prepare the remaining ingredients.
- 4
Combine the remaining ingredients in a medium bowl. Peel the eggs and cut in half. Transfer the yolks to the bowl. Whisk all ingredients together until smooth. Cut the egg whites into a medium dice. Fold into the mayonnaise mixture. Season to taste with salt and pepper.
- 5
Transfer rye bread slices to a clean surface. Butter the bread. Place a handful of arugula leaves on top of the butter. Divide egg salad evenly between the slices of bread.
- 6
Top each sandwich with radish slices if desired. Serve.