- 12 hard-cooked large eggs, coarsely chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped red onion
- 2 tablespoons capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse ground black pepper
- 8 thin diagonally sliced French bread, toasted
- 8 thin slices of smoked salmon
- Additional fresh dill for garnish, optional
1. Lightly MIX eggs, mayonnaise, onion, capers, mustard, dill, salt and pepper.
2. PLACE 1 slice of salmon on each piece of bread. TOP with egg mixture. GARNISH each with a sprig of dill, if desired.
• To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
• Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
• To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.
• For ease in CHOPPING hard-cooked eggs, use a nut chopper OR pulse in a food processor.
Nutrition information per serving (1 canapé): 278 calories; 14g total fat;
3g saturated fat; 4g polyunsaturated fat; 5g monounsaturated fat;
285mg cholesterol; 697mg sodium; 23g carbohydrate; 1g dietary fiber;
15g protein; 437.7 IU Vitamin A;114.4 IU Vitamin D; 82.5mcg folate;
56.3mg calcium; 2.2mg iron; 233.8mg choline.
This recipe is an excellent source of protein, Vitamin D, folate and choline; and a good source of iron.