Photo by Taste of Home
NOTES
- I made this sandwiches on Sunday morning for a nice after church picnic - they were good! We even had enough leftovers to make two sandwiches for Monday lunches.
- The original recipe is from Taste of Home. The only changes to the recipe below that I would make for next time is to try adding a tbsp of finely chopped capers and a tsp or two of dijon or spicy mustard.
- I only used 1/2 of the smoked salmon fillet I bought so we ate the rest on crackers with cream cheese - yum!
INGREDIENTS
- 6 hard-cooked eggs, chopped
- 4 ounces smoked salmon, chopped (I bought pepper seasoned smoked salmon)
- 3/4 cup mayonnaise
- 1 teaspoon dill
- 1 teaspoon lemon juice
- 1/4 tsp salt, more to taste
- 1/4 tsp pepper, more to taste
- Fresh baby spinach
- Croissants
1. In a large bowl, combine the first seven ingredients (plus additions - see NOTES above). Chill for at least an hour if possible.
2. Place egg salad mixture on the bottom of each croissant; top with spinach leaves and replace croissant tops.
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