• 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
  • 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.