Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
Ingredients
Method
- Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
- Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.
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Overall Rating:
4.10
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