Egg Salad Fancy Schmancy.

Makes enough for about 2 dozen hors d'oeuvres-size toasts.

6 eggs
A small handful of fresh dill, chopped {plus more for serving}
1 tablespoon capers, chopped
1 heaping tablespoon mayonnaise
Sea salt and pepper
5.29-ounce box of tiny toasts
3.5 ounces of smoked salmon, sliced into small pieces.

1. Follow the recipe for hard-boiling eggs in the pages under The Perfect Boiled Egg. When they are peeled, grate the eggs and put them in a bowl.
2. Add the dill, capers, mayonnaise, salt and pepper to taste. Refrigerate for 2 hours before serving.
3. When ready to serve, spoon some of the egg salad on your tiny toasts, top with a piece of salmon and sprinkle a bit more dill on top.

Note: You can use your already hard-boiled Easter eggs for this to utilize leftover eggs.