Hard-boiled eggs always seem to go to waste in my house. It’s my own fault. When I think to make them, I usually boil up a dozen.

When I recently found myself with an abundance of hard-boiled eggs, I decided to come up with a delicious way to use them up. The result was an egg salad that I spread on slabs of toasted baguette, then topped with thin slices of smoked salmon.

The trick is to make the egg salad a bit in advance. This allows the flavors in the dressing to really develop. And if you’re not a fan of smoked salmon, smoked trout, smoked shrimp or cooked shrimp would be a delicious substitute.

Egg Salad Sandwich With Smoked Salmon

Servings: 4

Ingredients

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon smoked paprika

1/2 teaspoon hot sauce

1/2 cup finely chopped cornichons

1/2 cup finely chopped celery

8 hard-boiled eggs, cooled and roughly chopped

Salt and ground black pepper

4 large slices sourdough bread

4-ounce package thinly sliced smoked salmon

Directions

In a medium bowl, whisk together the mayonnaise, mustard, smoked paprika and hot sauce. Stir in the cornichons and celery. Gently stir in the chopped hard-boiled eggs, then season with salt and pepper. Cover and refrigerate at least 30 minutes, or up to overnight.

When ready to serve, lightly toast the slices of sourdough bread. While the bread is still warm, spread a quarter of the egg salad over each slice, then top with a quarter of the smoked salmon. Serve immediately.