Egg Salad & Smoked Salmon Canapés
Prep time: 25 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Davidson’s Safest Choice® Pasteurized Shell Eggs | 20 ea | 40 ea | 80 ea | 120 ea |
| Mayonnaise (light) | 1/2 c | 1 c | 2 c | 3 c |
| Whole grain mustard | 4 tsp | 8 tsp | 1/3 c | 1/2 c |
| Watercress (rinsed with stems removed & chopped) | 1 lb | 2 lb | 4 lb | 6 lb |
| Smoked Salmon | 2 1/4 lb | 4 /12 lb | 9 lb | 13 1/2 lb |
| Marble rye bread | 6 sl | 12 sl | 24 sl | 36 sl |
| Salt & pepper to taste | ||||
Method of Preparation
1. Put the eggs in a sauce pan with enough cold water to cover. Boil for 15 minutes and remove from heat. Drain the eggs and allow to cool under cold running water. Remove the shells and dice the eggs.
2. Combine the eggs, mayonnaise, mustard, salt & pepper.
3. Fold in the watercress.
4. Slice the smoked salmon into 2 oz portions.
5. Toast bread and cut the slices into quarters or half (depending on size of loaf)
6. Prepare by first placing smoked salmon on bread, placing egg salad on top. Allow two portions per person (the equivalent of 1/2 slice of bread).
Chef Notes
Garnish with fresh berries.
Recipe Nutrition Info
Appropriate for: Regular; Low Sodium; Carb Controlled
Serving: ½ Slice Bread; 1/3 cup of Egg Salad
