Ingaborg's Smorgasbord Egg Salad Sandwich
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  1. 8 hard boiled organic eggs
  2. 2 tablespoons mayonnaise
  3. 2 tablespoons of Dijon mustard
  4. 2 tablespoons of rice vinegar
  5. 3 teaspoons of Door County Caviar
  6. small bunch of Watercress
  7. 1/2 teaspoon each salt and pepper
  8. 6 teaspoon of butter
  9. 6 thin slices of Danish Rye Bread
  1. Chop eggs with a pastry blender in a bowl to about 'pea size'. Add vinegar, mustard and salt and pepper mix together check seasoning to your taste. Add mayonnaise to moisten to your liking...I like mine on the dry side.
Assemble open-faced sandwiches
  1. Butter each slice of bread generously with 1 teaspoon of butter
  2. Layer with fresh watercress
  3. Slather on egg salad
  4. Top with 1/2 teaspoon of golden Door County caviar
  5. Serve with chilled Gamble Ode Aquavit and a crisp Wisconsin beer...Skoal!
  1. Makes 6 open-faced sandwiches. The word Smorgasbord literally translates to, 'buttered bread' ... so don't be shy with the butter! – Inga
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