Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli

1. 1

   For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water.

2. 2

   Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.

3. 3

   Immediately shock the eggs in an ice bath.

4. 4

   When the eggs are cool enough to handle, gently peel off the shells and finely chop.

5. 5

   Stir together the mayonnaise, dill, horseradish, mustard and capers until combined.

6. 6

   Fold in the eggs, and season with salt and pepper.

7. 7

   Cover and refrigerate at least 30 minutes to allow the flavors to meld.

8. 8

   For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.

9. 9

   Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.