Categories: Fish, Lunch, Rachael Ray, Sandwich

Ingredients

• 3 large eggs
• 2 ounces sliced smoked salmon, finely chopped
• 1 1/2 tablespoons chopped fresh chives
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• salt
• fresh ground black pepper
• 6 slices white bread

Directions

1. Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.

2. Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.

3. Remove eggs and place them in a bowl of ice water.

4. When cool, peel the eggs and finely chop in a bowl.

5. To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.

6. Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.

7. Trim crusts and cut each sandwich into 4 triangles.

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