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Dill flavoured egg salad with smoked salmon

Method

  • Place 6 eggs in boiling water and cook for exactly 7 mins. Drain, cool and peel. Then chop coarsely and set aside.
  • To make mayonnaise, place 2 eggs with the 2 extra yolks, a pinch of salt and a grinding of pepper in a food processor. Whiz up for about 1 min. Then add the oil through the feeder tube, little by little, continually mixing. Add a squeeze of lemon juice, whiz up and taste for seasoning.
  • Place the chopped eggs in a bowl with the dill and mayonnaise to taste.
  • Toast or grill the bread and place on individual plates. Then top with smoked salmon, a mound of the egg salad and a garnish of mustard cress.

Ingredients

  • 8 large eggs & 2 egg yolks
  • sea salt flakes
  • freshly ground pepper
  • 1 heaped tspn Dijon mustard
  • 500 ml oil (mixture of olive & vegie or straight vegie)
  • ½ lemon 
  • 1 heaped tspn chopped fresh dill
  • 4-8 slices country-style bread
  • slices of smoked salmon
  • snipped mustard cress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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