Egg Salad and Smoked Salmon Canapés

By ohioeggs  ,

July 8, 2015

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Impress your guests with these savory appetizers. They're easy to prep ahead of time, and then assemble when you're ready.

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 8 servings


12 hard-cooked large eggs, coarsely chopped

1/2 cup mayonnaise

2 Tbsp. chopped red onion

2 Tbsp. capers, drained

1 Tbsp. Dijon mustard

1 Tbsp. chopped fresh dill

1/2 tsp. sea salt

1/4 teaspoon coarse ground black pepper

8 French bread, toasted, sliced diagonally

8 smoked salmon, cut into thin slices

Additional fresh dill for garnish, optional


Lightly mix eggs, mayonnaise, onion, capers, mustard, dill, salt and pepper.

Place 1 slice of salmon on each piece of bread.

Top with egg mixture.

Garnish each with a sprig of dill, if desired.

Additional Information

For ease in chopping hard-cooked eggs, use a nut chopper OR pulse in a food processor.

To hard-cook eggs, place them in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan and let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) Cool completely under cold running water and peel.

Hard-cooked eggs are easiest to peel right after cooling, which causes the egg to contract slightly in the shell. To peel a hard-cooked egg, gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Photo and recipe provided by the American Egg Board