Egg Salad Tartines with Smoked Salmon
Sugar Snap Pea and Arugula Salad
Ingredients
- 3 hard-cooked eggs, peeled
- 2 Tbsp mayonnaise
- 1 Tbsp chopped fresh dill, divided
- 1 tsp whole-grain mustard
- ½ tsp lemon juice
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 (1½-oz) slices hearty whole-grain bread, toasted
- 2 oz sliced smoked salmon
Instructions
- Coarsely chop eggs. Combine eggs, mayonnaise, ½ Tbsp dill, mustard, lemon juice, salt and pepper in a bowl.
- Spoon egg salad onto toast slices; top with salmon.
- Sprinkle with remaining dill and, if desired, additional pepper.
Side Dish Ingredients
- 2 cups sugar snap peas, sliced
- 1 cup arugula
- 2 Tbsp chopped fresh mint
- 1 Tbsp olive oil
- 1 tsp lemon juice
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- ¼ cup shredded Parmesan cheese
Side Dish Instructions
- Combine peas, arugula, mint, oil, juice, salt and pepper in a serving bowl; toss to combine.
- Sprinkle with cheese.
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