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 | 240.39 Kcal (1006 kJ) | ||
| Calories from fat | 139.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 24% | |
|---|---|---|---|
| Cholesterol | 282.81mg | 94% | |
| Sodium | 541.17mg | 23% | |
| Potassium | 167.21mg | 4% | |
| Total Carbs | 12.16g | 4% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 13.29g | 27% | |
| Iron | 2.3mg | 13% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 214.46 Kcal (898 kJ) | ||
| Calories from fat | 124.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 24% | |
|---|---|---|---|
| Cholesterol | 252.3mg | 94% | |
| Sodium | 482.8mg | 23% | |
| Potassium | 149.17mg | 4% | |
| Total Carbs | 10.85g | 4% | |
| Sugars | 1.55g | 7% | |
| Dietary Fiber | 1.69g | 8% | |
| Protein | 11.85g | 27% | |
| Iron | 2mg | 13% | |
| Calcium | 62.6mg | 7% | |
* 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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