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Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
PREP TIME
10 min
YIELDS
4-6 servings

Pumpernickel is topped with a creamy egg-crab salad.

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Ingredients

½
cup mayonnaise, plus more if needed
¼
cup finely chopped fresh dill, plus fronds for garnish
2
Tbsp Dijon mustard
2
tsp white wine vinegar
1
tsp Spanish smoked paprika
6
oz jumbo lump crabmeat, picked over
1
tsp black poppy seeds
12
eggs, hard-boiled, peeled and finely chopped
Salt and freshly ground black pepper
¼
cup julienned radish, soaked in ice water
Pumpernickel bread, cocktail-size slices, lightly toasted and buttered
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Directions

Step 1

Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.

Step 2

Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

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