Open-faced egg salad toasts with micro greens

I am a big fan of egg salad, and it is so hard to find a well-balanced and wonderful version of this dish. A good egg salad in my mind is the perfect balance between the mayo and the egg yolks, lightly herbed and delicate. There should be a delicate creaminess but it should not be overloaded with mayo.

This egg salad is perfect in so many ways. The creaminess is achieved by using both mayo and lighter yogurt, the dill gives a wonderful traditional Danish flavor and the optional mustard add a touch of zing. I serve this on home made rye and caraway toast and fresh cherry tomatoes for brightness and micro green for crunch. I usually double up on this recipe because I love it so much. If you desire, you can also enjoy this on lettuce as a salad.

This is a small volume that deals exclusively with smørrebrød, in all its variations. From the traditional versions to newer contemporary recipes, these sandwiches are delicious and beautiful. You will see me cook from here agin soon.

For more recipes from this cookbook, click here.

Ingredients:

4 hard-boiled eggs

1/2 celery stick, micro diced

4 tablespoons dill, minced

3 tablespoons mayo

1-2 teaspoons lemon juice

2 tablespoons yogurt, full fat preferred

Sea salt, to taste

Pepper, to taste

4-6 cherry tomatoes, halved

Bread, preferably rye or hearty whole grain or multi seed

Micro greens of choice

Chop the eggs into small bits and mix in gently with the celery, dill, mayo, lemon juice, yogurt, salt, and pepper. I generally do this using a fork, working the mix through the tines. The mix can be as smooth as you want, some folks like it chinky. The mix should be well combined. Taste and adjust herbs and salt.

Slice the cherry tomatoes in half

Toast the bread if desired. Layer half the bread with the tomatoes. Top with the egg mixture. For the other half, top with the egg mixture and then layer with the tomatoes. Top all the slices with the micro greens. Serve immediately so the bread does not get soggy.