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!
Food Outside The Box 