Serves 6.

12 eggs
2 stalks celery, finely chopped
1 red onion, finely chopped
5 oz. smoked salmon, finely chopped (plus an extra 1 oz. sliced very-thinly slices for garnish)
1/2 c. mayonnaise
1/2 c. sour cream
3 Tbls. chopped fresh dill, plus 12 small sprigs for garnish
Salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a medium bowl, combine eggs, celery, onion, chopped smoked salmon, sour cream and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Top lightly-toasted good bread (rye, brown or peasant-style) with equal portions of egg salad and garnish with dill sprigs and 2-3 thin slices of smoked salmon.

Note: Using organic, grassfed eggs will make this salad a beautiful yellow because the yolk of a grassfed chicken egg is typically brighter in color.