8 crispbreads (I use rye or sourdough Wasa crisps)
4 hard-boiled eggs, sliced
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
3 tablespoons minced fresh dill
3 tablespoons minced celery
2 tablespoons minced shallot
8 ounces small salad shrimp
Spread a very, very thin layer of butter on each crisp. Create a single layer of egg on each of the rye crisp breads. Set aside. In a small bowl, whisk together the mayonnaise, mustard, dill, shallot and celery. Stir in the shrimp.Top each crisp bread with an equal portion of the shrimp mixture. Serve open-faced.
Since I work from home, I am always trying to think of new things to eat for lunch at home. Often it is leftovers but some times I want something different. Lately I’ve been making these open-faced sandwiches. I can make the shrimp salad and hard-boiled eggs ahead of time so I just have to assemble at lunch time. The thin layer of butter sounds slightly odd but it really holds the egg in place and in turn, the whole sandwich. They are the perfect, light, flavorful lunch.