Simple Egg Salad Smørrebrød

Two open face egg salad sandwiches topped with lettuce and radishes on a plate

A simple recipe for a classic Danish open sandwich featuring creamy egg salad with capers and fresh tarragon.


For the Smørrebrød:

4 thin slices dense rye bread such as rugbrød

Butter for spreading

2-3 handfuls of baby arugula leaves or other baby lettuces

4 radishes, sliced thin (optional)


For the Egg Salad:

4 large eggs

3 tablespoons prepared mayonnaise

1 tablespoon sour cream

2 teaspoons dijon mustard

1 shallot, minced

1 tablespoon capers, rinsed, drained and chopped coarsely

1 tablespoon chopped fresh tarragon, chives and/or parsley

Coarse salt and freshly ground pepper


  1. Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice.  Let the eggs rest in the ice bath while you prepare the remaining ingredients.

  2. Combine the remaining ingredients in a medium bowl.  Peel the eggs and cut in half.  Transfer the yolks to the bowl.  Whisk all ingredients together until smooth.  Cut the egg whites into a medium dice.  Fold into the mayonnaise mixture.  Season to taste with salt and pepper.

  3. Transfer rye bread slices to a clean surface.  Butter the bread.  Place a handful of arugula leaves on top of the butter.  Divide egg salad evenly between the slices of bread.  Top each sandwich with radish slices if desired.  Serve. 

Keywords: egg salad, smørrebrød, simple, sandwich, capers, Danish, Scandinavian, Nordic