Egg salad sandwich with smoked salmon

Start to finish: 45 minutes (15 minutes active)
Servings: 4
1/2 cup mayonnaise
2tbs Dijon mustard
1/2tsp smoked paprika
1/2tsp hot sauce
1/2 cup finely chopped cornichons
1/2 cup finely chopped celery
8 hard-boiled eggs, cooled and roughly chopped
Salt and ground black pepper
4 large slices sourdough bread
4-ounce package thinly sliced smoked salmon
In a medium bowl, whisk together the mayonnaise, mustard, smoked paprika and hot sauce. Stir in the cornichons and celery. Gently stir in the chopped hard-boiled eggs, then season with salt and pepper. Cover and refrigerate at least 30 minutes, or up to overnight.
When ready to serve, lightly toast the slices of sourdough bread. While the bread is still warm, spread a quarter of the egg salad over each slice, then top with a quarter of the smoked salmon. Serve immediately.
  • Cornichons are a variety of pickled cucumber which is served as a condiment in a lot of French dishes.
  • Nutrition information per serving: 590 calories
190 calories from fat
21 g fat
375 mg cholesterol
67 g carbohydrate
3 g fiber
8 g sugar
30 g protein; 660 mg sodium.