Smoked salmon and egg salad tartines

Indulge in the exquisite flavors of smoked salmon and egg atop crispy tartines with this delightful salad. Perfect for a light and refreshing meal.

Ingredients:

• 12 extra-large eggs
• 1/3 cup good mayonnaise
• 2 teaspoons whole-grain mustard
• 1 tablespoons minced fresh dill, plus sprigs for garnish
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 slices 7-grain bread or round French bread (boule)
• 8 slices good smoked salmon

Instructions:

1. Put the eggs into a sizable pot and cover them with cold tap water. Heat until the water starts boiling, then reduce the heat and simmer for 5 minutes. Turn off the heat and let the eggs sit in the hot water for another 5 minutes. Drain the water and fill the pot with cold water. To peel the eggs, gently tap each end on a hard surface, then roll the egg between your hand and the surface to crack the shell. Peel under running water and allow the eggs to cool to room temperature.
2. In the food processor, place the eggs with a steel blade attached. Pulse the processor about 10 to 12 times to roughly chop the eggs without pureeing them. Transfer the chopped eggs to a bowl and mix in the mayonnaise, mustard, dill, salt, and pepper. Gently combine using a fork.
3. Brown the bread either by toasting or grilling. Place a slice of salmon on each slice of bread, spread some egg salad on top, and garnish with a sprig of dill. Best served at room temperature.

Summary:

• Calories: 2391 kcal
• Fat: 143 g
• Protein: 158 g
• Carbs: 108 g
• Potassium: 1901 mg
• Magnesium: 312 mg