Simple Egg Salad Smørrebrød
A simple recipe for a classic Danish open sandwich featuring creamy egg salad with capers and fresh tarragon.
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Servings: 4 open sandwiches
Calories: 240kcal
Ingredients
For the Smørrebrød:
- 4 thin slices dense rye bread such as rugbrød
- 1 tsp Butter for spreading
- .5 c baby arugula leaves or other baby lettuces 2-3 handfuls
- 4 radishes sliced thin (optional)
For the Egg Salad:
- 4 large eggs
- 3 tbsp prepared mayonnaise
- 1 tbsp sour cream
- 2 tsp dijon mustard
- 1 shallot minced
- 1 tbsp capers rinsed, drained and chopped coarsely
- 1 tbsp chopped fresh tarragon, chives and/or parsley
- pinch Coarse salt and freshly ground pepper
Instructions
Make the Egg Salad:
- Place eggs in a small saucepan and cover with cold water by 1 inch. Set over medium high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.
- 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.
- 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.
- 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.
Nutrition
Calories: 240kcal | Carbohydrates: 17g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 421mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg