Directions:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1013.46 Kcal (4243 kJ) | ||
| Calories from fat | 817.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.83g | 140% | |
|---|---|---|---|
| Cholesterol | 1029.81mg | 343% | |
| Sodium | 3828.6mg | 160% | |
| Potassium | 536.29mg | 11% | |
| Total Carbs | 4.99g | 2% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 45.95g | 92% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 6.3mg | 35% | |
| Calcium | 181.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 236.51 Kcal (990 kJ) | ||
| Calories from fat | 190.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.2g | 140% | |
|---|---|---|---|
| Cholesterol | 240.32mg | 343% | |
| Sodium | 893.47mg | 160% | |
| Potassium | 125.15mg | 11% | |
| Total Carbs | 1.17g | 2% | |
| Sugars | 0.44g | 8% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 10.72g | 92% | |
| Vitamin C | 1.7mg | 12% | |
| Iron | 1.5mg | 35% | |
| Calcium | 42.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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