Photo Credit: Viktor/ adobe stock
Smørrebrød is a Danish open-face sandwich. That inspired this wholesome American-made egg-salad version of it. Boil the eggs in advance and you can have a luscious lunch in 8 minutes flat.
INGREDIENTS
SERVES 1
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1 tbsp Organic Mayo
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1/2 shallot(s)
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1 tsp Fresh Dill
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2 serving Hard Boiled Egg Large
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1 pinch sea salt
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1 pinch cayenne pepper
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2 slice Sprouted Wheat & Rye Bread
DIRECTIONS
1
In a small bowl, stir together the mayonnaise, shallot and dill until well combined. Add the eggs, salt and cayenne and gently stir until just combined.
2
Serve open-face-style on the bread slices.