Traditional egg salad is kicked up a notch thanks to grainy mustard, capers, and chives in these springy Smoked Salmon Egg Salad Sandwiches.
Got leftover eggs? ME TOO. I love the tradition of coloring eggs for Easter, but it’s easy to get carried away. This year, I experimented with natural dying for the first time. To be honest, I had a hard time believing a bunch of onion skins, cabbage, leaves, and panty hose were going to make beautiful dyed eggs, but I was wrong. The eggs were lovely. The only problem was they were so lovely (and time consuming), that I had a hard time peeling them to eat them.
I also couldn’t resist trying some of my friend Emily (of Jelly Toast)’s fun painted, striped, and marbled designs. Needless to say, I’VE GOT HARDBOILED EGGS. And one can only eat so many Jalapeno Popper Deviled Eggs before an intervention is required.
Egg salad is, of course, the go-to for leftover hardboiled eggs, but I quickly tire of traditional egg salads. This year, I knew I wanted my egg salad to have a little extra oomph, something to make me feel like I wasn’t just eating hardboiled eggs for the millionth time this week.
The answer came in the form of smoked salmon, briny capers, and an herby egg salad all piled high on rye bread. Egg salad is one of those dishes I almost never make the same way twice. I love that you can taste as you go, adding a pinch of sugar or another squeeze of mustard to get it just to your liking. Some days I like a lot of tangy mustard, other days I load up on the herbs. For this version, I used Greek yogurt and mayonnaise, swirled with a generous amount of whole grain mustard and fresh chives. Whole grain mustard is the darling of my condiment collection right now. More complex than yellow or dijon mustard, I love the subtle heat it brings to this egg salad. Of course, you can feel free to substitute with dijon or yellow mustard to your liking.
My favorite way to serve this egg salad is platter style, with plenty of sliced red onion, arugula, and tomato for topping. This would make a great lunch for a baby or wedding shower. Allow guests to make their own sandwiches, and mix and match the toppings themselves. They’ll love the hearty flavor of the smoked salmon paired with the creamy egg salad, and you’ll love how easy it was to throw together this lovely and tasty platter.
If you didn’t go on an egg-dying spree and don’t have a few cartons of leftover hardboiled eggs in your fridge, I’ve included instructions for no-fail eggs in the recipe below. For easier peeling, I recommend using older eggs. Fresher eggs are much harder to peel. And if you still need help using up those leftovers, check out my Strawberry Cobb Salad!
- 8 hardboiled eggs, peeled *see note
- 3 Tablespoons whole milk Greek yogurt
- 2 Tablespoons mayonnaise
- 1 Tablespoon small capers (if you buy the big ones, you'll want to chop them up first)
- 2-3 teaspoons grainy mustard
- 2 Tablespoons chopped fresh chives
- Salt and pepper to taste
- Dark rye bread slices
- Thinly sliced red onion
- Sliced tomatoes
- 8 ounces smoked salmon
- In a bowl, use a pastry cutter to chop up the eggs until small pieces. Stir in the yogurt, mayonnaise, capers, 2 teaspoons mustard, and chives. Taste. Season with salt and pepper to taste. Add additional mustard if desired. The egg salad can be served immediately, but tastes even better after being refrigerated for a few hours.
- To serve, place bread, red onion, arugula, tomato slices, and smoked salmon on a platter, along with extra capers and herbs, if desired. Allow guests to assemble the sandwiches to their taste, leaving them open face or making them into a regular sandwich.
This recipe was originally developed for Ohio Eggs. As always, all opinions are my own. Thanks for supporting the brands who keep NeighborFood afloat!