Open-faced egg salad toasts with micro greens

I am a big fan of egg salad, and finding a well-balanced and wonderful version of this dish is so hard. A good egg salad, in my mind, is the perfect balance between the mayo and the egg yolks, lightly herbed and delicate. There should be a delicate creaminess but not overloaded with mayo.

This egg salad is perfect in so many ways. Its creaminess is achieved by using both mayo and lighter yoghurt. The dill gives it a wonderful traditional Danish flavour, and the optional mustard adds a touch of zing. I serve it on homemade rye and caraway toast, fresh cherry tomatoes for brightness, and micro greens for crunch. I usually double up on this recipe because I love it so much. If you desire, you can also enjoy it on lettuce as a salad.

This small volume deals exclusively with smørrebrød in all its variations. These sandwiches are delicious and beautiful, and they come in all varieties, from traditional versions to newer contemporary recipes. A chef and food writer, she is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. Trine cooks or writes and is often used as a keynote speaker worldwide. She has talked and cooked at TEDx Krakow and at The Nordic Council of Ministers event at Rio+20. She is the co-founder of the ongoing Rye Bread Project, which was launched in NYC.

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Ingredients:

4 hard-boiled eggs

1/2 celery stick, micro diced

4 tablespoons dill, minced

3 tablespoons mayo

1-2 teaspoons lemon juice

2 tablespoons yoghurt, full fat preferred

Sea salt, to taste

Pepper, to taste

4-6 cherry tomatoes, halved

Bread, preferably rye or hearty whole grain or multi-seed

Microgreens of choice

Chop the eggs into small bits and mix in gently with the celery, dill, mayo, lemon juice, yogurt, salt, and pepper. I generally do this using a fork, working the mix through the tines. The mix can be as smooth as you want; some folks like it chinky. The mix should be well combined. Taste and adjust herbs and salt.

Slice the cherry tomatoes in half.

Toast the bread if desired. Layer half the bread with the tomatoes. Top with the egg mixture. Top with the egg mixture for the other half and then layer with the tomatoes. Top all the slices with the micro greens. Serve immediately so the bread does not get soggy.