Smørrebrød with Egg and Dill Potatoes
A Danish vegetarian open-faced rye sandwich layered with hard-boiled eggs, tender cooked potatoes, fresh dill, and a simple mustard-mayonnaise sauce. It is lunch-friendly and served on packaged sliced rye bread.
- budget-friendly
- cold lunch
- danish
- dinner
- eggs
- family-friendly
- fresh dill
- high-protein
- light meal
- lunch
- main course
- mustard mayonnaise
- nordic
- open-faced sandwich
- packed lunch
- picnic
- potatoes
- quick
- rye bread
- sandwich
- scandinavian
- smorrebrod
- smørrebrød
- smorrebrod with egg and dill potatoes
- vegetarian
- weeknight
- Cuisine
- Danish
Shopping options
Check ingredients to include themPackage used · most used first
Fresh dill · 0.5 Ounce
Simple Truth Organic® Baby Dill
100%
Details
Baby gold potatoes · 12 Ounce
Private Selection® Petite Spudlings Gourmet Gold Potatoes
75%
Details
Hard-boiled peeled eggs · 4 Each
Deli Kitchen Peeled Hard-Cooked Eggs 6ct
67%
Details
Packaged sliced rye bread · 4 Count
Arnold Seedless Jewish Rye Bread
25%
Details
Mayonnaise · 0.25 Cup
Kroger® Real Mayo
Sale
7%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
Details
Dijon mustard · 1 Tablespoon
Kroger® Dijon Mustard
5%
Details
Lemon juice · 1 Tablespoon
Kroger® 100% Lemon Juice
3%
Details
Ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
Kosher salt · 0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- baby gold potatoes-12 oz
- eggs-4 each
- packaged sliced rye bread-4 slices
- fresh dill-1/2 oz
- mayonnaise-1/4 cup
- unsalted butter-2 tablespoons
- Dijon mustard-1 tablespoon
- lemon juice-1 tablespoon
- kosher salt-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Rinse the potatoes, chop the fresh dill, and slice the hard-boiled peeled eggs into 1/4-inch rounds; keep the eggs chilled while the potatoes cook.
Keep fingers tucked away from the knife blade while chopping dill and slicing eggs.
Place the potatoes in a saucepan, cover with cold water by 1 inch, and bring to a boil; simmer until fork-tender, about 12 to 15 minutes.
Use caution around boiling water and steam from the saucepan.
Drain the potatoes, let them cool for 5 minutes, then slice into 1/4-inch rounds.
Drain hot potatoes carefully to avoid steam burns.
In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, kosher salt, black pepper, and most of the dill until smooth and creamy; reserve a little fresh dill for topping.
Spread the rye bread with butter, then layer on the cooked potato slices and hard-boiled egg slices.
Spoon the dill sauce over each sandwich, sprinkle with the reserved dill, and serve open-faced while the potatoes are slightly warm.
Do not leave assembled egg sandwiches at room temperature for more than 2 hours.
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