Smørrebrød with Egg Salad and Dijon Mustard

Egg salad with Dijon mustard and chives © kvalifood.com

Egg salad is one of the most classic toppings for rye bread and is easy to make yourself. Dijon mustard gives a sharper flavour than regular mustard and works well with the hard-boiled eggs. Chives are the natural choice here — use plenty.

Egg salad with Dijon mustard and chives assembly © kvalifood.com
Egg salad with Dijon mustard and chives assembly © kvalifood.com

Ingredients

Yields 4 servings

Egg salad

  • 6 eggs, hard-boiled
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp crème fraîche 18%
  • salt
  • pepper

Assembly

  • 4 slices rye bread
  • butter, for the bread
  • 1 bunch chives, finely chopped
  • paprika, for dusting

Directions

Egg salad

Boil the eggs for 9 minutes from cold water. Drain and cool in cold water. Peel and chop roughly. Mix mayonnaise, Dijon mustard and crème fraîche in a bowl. Fold in the chopped eggs and season with salt and pepper.

Assembly

Butter the rye bread. Spread the egg salad generously over the slices. Sprinkle plenty of chives on top and finish with a light dusting of paprika.

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