Directions:
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.51 Kcal (1011 kJ) | ||
| Calories from fat | 138.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 24% | |
|---|---|---|---|
| Cholesterol | 282.81mg | 94% | |
| Sodium | 442.14mg | 18% | |
| Potassium | 107.74mg | 2% | |
| Total Carbs | 15.99g | 5% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 16.91g | 34% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.5mg | 8% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.05 Kcal (310 kJ) | ||
| Calories from fat | 42.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 24% | |
|---|---|---|---|
| Cholesterol | 86.72mg | 94% | |
| Sodium | 135.57mg | 18% | |
| Potassium | 33.04mg | 2% | |
| Total Carbs | 4.9g | 5% | |
| Sugars | 0.98g | 13% | |
| Dietary Fiber | 0.94g | 12% | |
| Protein | 5.18g | 34% | |
| Iron | 0.5mg | 8% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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