Open-Faced Egg Salad Tea Sandwiches With Crab And Poppy Seeds On Pumpernickel
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
51
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl
2
Add the crab, poppy seeds and eggs to the mixture and toss gently to combine
3
Add more mayonnaise if the mixture seems dry
4
Season with salt and pepper
5
Pat the julienned radish dry
6
Mound the egg salad on the bread and garnish with radish and dill fronds