A delightful twist on the classic egg salad, this recipe pairs creamy eggs with the smoky flavor of salmon, served atop crispy toast.
Peel and mash the hard-boiled eggs in a mixing bowl until they reach a chunky consistency.
Mashing the eggs with a fork gives a rustic texture, but you can use a potato masher for a finer consistency.
Add the smoked salmon, mayonnaise, Dijon mustard, salt, and pepper to the bowl with the eggs. Mix until well combined.
For a creamier texture, mix the ingredients gently to avoid breaking the salmon too much.
Toast the bread slices until golden brown.
For extra flavor, spread butter on the bread before toasting.
Spread the egg salad generously over the toasted bread slices.
Garnish with fresh herbs like dill or parsley for a pop of color and flavor.
Serve the toasts immediately while the bread is still warm.
Pair with a side salad or soup for a complete meal.
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