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Makes enough for about 2 dozen hors d’oeuvres-size toasts

6 hard-boiled eggs

A small handful of fresh dill, chopped (plus more for serving)

1 tablespoon capers, chopped

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1 heaping tablespoon Hellmann’s mayonnaise

Sea salt and pepper

5.29-ounce box of tiny toasts

3.5 ounces of smoked salmon, sliced into small pieces

1. Grate the eggs and put them in a bowl.

2. Add the dill, capers, mayonnaise, salt and pepper to taste. Refrigerate for 2 hours before serving.

3. When ready to serve, spoon some of the egg salad on your tiny toasts, top with a piece of salmon and sprinkle a bit more dill on top.

From Ellise Pierce, Fort Worth Star-Telegram

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