Recipe courtesy of Bobby Flay
Episode: A Royal Brunch
Print
Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/2 cup mayonnaise, plus more if needed
  • 1/4 cup finely chopped fresh dill, plus fronds for garnish
  • 2 tablespoons Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Spanish smoked paprika
  • 6 ounces jumbo lump crabmeat, picked over
  • 1 teaspoon black poppy seeds
  • 12 eggs, hard-boiled, peeled and finely chopped
  • Salt and freshly ground black pepper
  • 1/4 cup julienned radish, soaked in ice water
  • Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

Directions

Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper. 

Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Tarragon Chicken Salad Tea Sandwiches

Recipe courtesy of Nealey Dozier

Blue Cheese and Walnut Tea Sandwiches

Recipe courtesy of Nealey Dozier

Grilled Banana Bread Ice Cream Sandwiches

Recipe courtesy of Nealey Dozier

Blackberry-Bourbon Iced Tea

Recipe courtesy of Bobby Flay

Giant Mint Chocolate Chip Ice Cream Sandwiches

Recipe courtesy of Claudia Sidoti

Fruit Salad: Macedonia

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Recipe courtesy of Bobby Flay

Gorilla Ice Cream Sandwiches

Recipe courtesy of Chuck Hughes

On TV

So Much Pretty Food Here