1-½tablespoonsminced fresh dill, plus sprigs for garnish, if desired
¼teaspoonfreshly ground black pepper
4sliceswhole grain bread
Place the eggs in a medium-size pot and cover them with cool water. Bring the water to a boil and then cover the pot and remove from the heat. Let the eggs sit in the hot water for 12 minutes. After 12 minutes, drain the pot and then fill it with cold water.
To peel the eggs and and gently roll them against the counter to crack the shells. Peel each one under running tap water and allow the eggs to cool to room temperature.
Place the eggs in a large bowl. Cut them up roughly. Then mash them with a potato masher or fork until you achieve the desired consistency. Add the mayonnaise, mustard, dill, salt and pepper. Stir gently to combine.
Toast the bread.
Lay one slice of salmon on each piece or toast. Spread on the egg salad. Garnish with a sprig of dill.