Use hardboiled eggs to make this healthful sandwich, which the kids will love. Or try this elegant appetizer: Spread the egg salad on slices of cocktail-sized caraway rye or rounds of grainy bread; omit the sprouts and garnish the open-faced sandwiches with small sprigs of fresh dill.

Dressing

2 tablespoons plain yogurt or mayonnaise
2 teaspoons snipped fresh dill, or ¼ teaspoon dried dill
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon honey
½ clove garlic, minced
Salt and freshly ground pepper to taste

Salad

3 hard-cooked eggs (see Tip)
2 tablespoons minced carrot
2 tablespoons minced green bell pepper
1 tablespoon minced celery
1 tablespoons minced red onion
1 tablespoon capers, drained and rinsed

Bread

4 slices rye bread
Mayonnaise and mustard for spreading

To complete the recipe

2 large tomato slices
Finely shredded lettuce or alfalfa sprouts, as desired

To make the dressing: Stir all of the ingredients together in a small bowl.

Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning.

Spread one side of 2 slices of bread with mayonnaise and one side of the other 2 slices with mustard.

Spread the egg salad mixture atop the mayonnaise on 2 of the bread slices. Add a tomato slice and lettuce or sprouts to each. Top each sandwich with another slice of bread, mustard-side down, and cut in half.

Advance preparation

The egg salad will keep for up to 2 days in a tightly closed container in the refrigerator. Assemble the sandwiches just before serving.