Smoked Salmon And Chopped Egg Sandwiches

1. 1

   In a small saucepan, cover the eggs with cold water and bring to a rolling boil.

2. 2

   Cover, remove from the heat and let stand for 8 minutes.

3. 3

   Drain the eggs and cool under running water, shaking the pan to crack the shells.

4. 4

   Drain again and pat dry, then peel and coarsely chop.

5. 5

   Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.

6. 6

   Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.

7. 7

   Spoon the eggs on top, season with salt and pepper and close the sandwiches.

8. 8

   Press gently, cut the sandwiches in half and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.