This easy open-faced smoked salmon sandwich is the perfect brunch or light lunch recipe. Great as a party appetizer too, if you want a smoked salmon appetizer.
In a medium bowl, chop the hardboiled eggs with a knife and fork. Add the mayonnaise and mustard and sprinkle lightly with salt and pepper. Stir to combine.
Lightly toast the bread slices. Top with egg salad and slices of smoked salmon. Sprinkle with fresh dill and/or capers for serving.
Notes
You can make your own homemade lox. Just plan ahead, because it takes about 2 days to cure.
If you want to serve these as appetizers, cut the bread intro triangles on the diagonal, or into fourths. Then top with egg salad and lox