Here’s an idea for breakfast or brunch…
Make some Egg Salad (I usually leave out 1/2 the yolks to lighten it up, and I also like to add a few dashes of dried Dill Weed, finely chopped Celery and Shallot, and just enough Mayonaise to combine so it holds together–if it sits overnight, expect it to get a little more moist and use less Mayo).
Tip: if your Eggs are very fresh, they can be hard to peel so instead of peeling the Eggs, a quicker way is cutting them in half, with peel on, then take a small spoon and scoop out the egg. It works really well!
Cut up a slice of Pumpernickel into quarters and top with the Egg Salad.
Then place some small pieces of Smoked Salmon to garnish. It’s so simple yet elegant and delicious!
