Smørrebrød with Egg Salad, Dijon and Chervil
Prep 15 min Total 15 min
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.
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.
See Also
Smørrebrød with Smoked Herring, Egg Mousse and Radish Salad
Smørrebrød with Ham, Italian Salad and Herb Vinaigrette
Smørrebrød with Sol over Gudhjem, Smoked Herring and Raw Egg Yolk
Smørrebrød with Chicken Salad, Asparagus, Mushroom and Tarragon
Smørrebrød with Fried Plaice Fillets, Remoulade and Lemon Oil
