Open-Faced Sandwich with Shrimp and Egg
A classic Danish-style open-faced sandwich: dark rye bread topped with creamy dressing, tender shrimp, sliced hard-boiled egg, and fresh dill. Simple, elegant, and perfect for lunch or a light dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 250
- Protein
- 18g
Ingredients
- 4 slices rye bread
- 200 g shrimp, cooked and peeled
- 2 large eggs
- 3 tbsp mayonnaise
- 2 tbsp plain yogurt
- 2 tbsp fresh dill
- 1 tsp lemon juice
- 1 pinch salt and pepper
Instructions
- 1
Place the 2 eggs in a small pot, cover with water, and bring to a boil. Boil for 9 minutes, then drain and cool under cold water until easy to handle, about 2 minutes.
- 2
In a bowl, mix the 3 tbsp mayonnaise, 2 tbsp yogurt, 1 tsp lemon juice, and a pinch of salt and pepper. Stir until smooth and creamy.
- 3
Peel the eggs and slice them into rounds about 1/4-inch thick. Set aside.
- 4
Toast the 4 rye bread slices until lightly crisp, about 2 minutes per side. Let them cool slightly.
- 5
Spread the dressing evenly over each slice of bread, using about 1 tbsp per slice.
- 6
Divide the 200 g shrimp among the slices, then top with the egg slices. Sprinkle with the 2 tbsp fresh dill and a pinch of pepper. Serve immediately.
- 7
Enjoy your open-faced sandwich as is, or add a squeeze of lemon for extra brightness.
Tools you’ll need
- small pot
- bowl
- toaster or skillet
- knife
- cutting board
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