Egg Salad and Fresh Herb Smørrebrød

This dish combines three of my favorite things: fresh herbs, classic American egg salad, and the Danish tradition of “smørrebrød” (also known as open-faced sandwiches). I recommend making a large batch of egg salad at once and snacking on these sandwiches for breakfast, lunch, or as an afternoon snack throughout the week. 

• Eggs

• Fresh dill

• Fresh parsley

• Shallot

• Celery

• Mayonnaise

• Dijon mustard

• Salt

• Paprika

• Sourdough bread

• Good, salted butter

1. Begin by hard-boiling one dozen eggs. Place eggs in a pot and cover with an inch of water and cover with a lid. Bring to a boil. Once boiling, remove from heat and set a timer for 15 minutes. Once 15 minutes have passed, move eggs to a chilled bucket of water. When cool (about another 10 minutes), peel and dice eggs and add to a large bowl to mix.

2. Finely dice a small shallot (¼ cup) and 1 stalk of celery. Add to bowl with diced eggs. Sprinkle with ½ teaspoon paprika, ¼ cup diced fresh parsley and 1 teaspoon fresh dill, and several healthy grinds of salt. Top with 1 teaspoon dijon mustard and ⅔ cup mayonnaise and mash all together with a fork. Adjust seasonings and mayonnaise level to taste and preference.

3. Toast 2 slices of sourdough bread and smear with butter. Top generously with egg salad and finish with a few fresh sprigs of dill. Enjoy the creamy crunch of every bite!