Smørrebrød with Egg Salad, Dijon and Chervil

Egg salad with Dijon mustard and chervil © kvalifood.com

Egg salad is one of the most modest smørrebrød, but made with care it is surprisingly satisfying. The eggs are chopped roughly, so there is clear texture — you should be able to see and feel pieces of white and yolk. The Dijon mustard gives a warm bite that lifts the otherwise mild salad, and the fresh chervil adds a light anise-like note that is typical of Danish cooking. The radishes on top give crunch and a peppery freshness that counters the egg salad’s creamy weight.

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

Ingredients

Yields 4 servings

Egg salad

  • 6 hard-boiled eggs, roughly chopped
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp finely chopped chives
  • 1 tbsp finely chopped chervil
  • salt
  • white pepper

Assembly

  • 4 slices dark rye bread
  • Butter, for the bread
  • 4 radishes, thinly sliced
  • Cress
  • Chervil
  • Coarsely ground black pepper

Directions

Egg salad

Chop the eggs roughly — they should have texture. Mix with mayo, mustard, chives and chervil. Season to taste.

Assembly

Butter the rye bread. Spread the egg salad generously. Top with radish slices. Garnish with cress, chervil and pepper.