ScandinavianMedium · Warm
Open-Faced Shrimp and Egg Sandwich with Mustard and Dill
An elegant open-faced sandwich featuring tender poached shrimp and sliced hard-boiled eggs, finished with a bright mustard-dill sauce and arranged on a slice of white bread. Clean, briny, and quietly satisfying.
Prep
20 min
Cook
15 min
Rest
10 min
Total
45 min
Method
Prepare the Shrimp
1
Bring a pot of water to a gentle simmer with 1 tsp salt, 2 tbsp white vinegar, and the lemon halved. Add the shrimp and cook for 3-4 minutes until they turn pink and curl tightly.
Prepare the Eggs
3
4
Transfer eggs to ice water for 5 minutes, then peel carefully. Slice each egg into neat rounds or halve lengthwise.
Make the Mustard Sauce
5
6
Keep warm over very low heat, stirring occasionally. The sauce should be smooth and glossy.
Assemble the Sandwiches
7
Toast the white bread slices lightly until just golden on the edges. Place each slice on a plate.
8
Thinly slice the cucumber on a mandoline or with a chef knife. Fan the slices across the bread.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
282
per serving
High in salt · 1601mgHigh in protein · 28gLow sugar · 3g
Protein
28g
Carbs
16g
Fat
12g
Sat. fat
6g
Fiber
3g
Sugar
3g
Sodium
1601mg
PescatarianBalancedHeart HealthyLow InflammatoryHigh ProteinModerate Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.5
per serving
DCarbonBEU all-round· carbon sets the grade
Water
14m³
Land
36Pt
Runoff
0.7g P
Shrimp drives 82% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
4
Sour
1
Bitter
0
Spicy
Textures
CrispyTenderSilkyFresh
Aromas
HerbalCitrusButteryBriny
Safety & Storage
High Risk Population
This dish contains shrimp (shellfish), eggs, butter (dairy), mustard, and wheat. Pregnant women, young children, elderly, and immunocompromised individuals are at higher risk from raw or undercooked shellfish and eggs. Ensure eggs are fully hard-boiled (10 minutes from boil) and shrimp are cooked through (pink and tightly curled).
Cross Contamination
Use separate cutting boards and utensils for raw shrimp and eggs. Avoid touching ready-to-eat foods (bread, cucumber, garnishes) after handling raw shellfish without washing hands thoroughly. Cross-contamination between raw seafood and other ingredients is a primary concern in this recipe.
Cooking Temperature
Shrimp must reach safe internal temperature and appear pink with tightly curled bodies after 3-4 minutes of simmering. Eggs must be boiled for the full 10 minutes to ensure adequate doneness for food safety. The mustard sauce should be kept warm but not overheated.
Storage
Refrigerate all components promptly if not serving immediately. Assembled sandwiches should not sit at room temperature for more than 2 hours. Shrimp and eggs are highly perishable and require cold storage below 40°F (4°C).
Shelf Life
This dish is best consumed immediately after assembly. Shrimp and egg components should not be stored longer than 1-2 days refrigerated. The assembled sandwich with sauce should be eaten within hours of preparation for optimal quality and safety.
Allergen Warning
Clearly label this dish as containing shellfish, eggs, dairy, mustard, and gluten/wheat. Ask guests about allergies before serving. Ensure no cross-contact occurs during plating by using clean utensils for garnish placement.
Handling
When transferring shrimp from hot water to ice bath, use clean utensils. Peel cooled shrimp with sanitized hands or gloves. For egg slicing, use a clean knife and egg slicer. Avoid bare-hand contact with ingredients that will not be cooked further before serving.
Pro Tips
Technique
When poaching the shrimp, resist the urge to boil vigorously — a gentle simmer keeps them tender rather than rubbery. You'll know they're done when they curl into a loose C shape and turn evenly pink.
Substitution
Fresh salmon or smoked trout works beautifully here if shrimp isn't available. The technique remains the same, and the mustard-dill sauce pairs even more naturally with the fish's richness.
Time Saver
Hard-boil the eggs up to two days ahead and store them unpeeled in the refrigerator. They'll slice cleanly when cold, and you'll have one less step on assembly day.
Equipment
A mandoline or sharp chef's knife makes all the difference when slicing cucumber — thin, even rounds let the sauce seep through each layer rather than pooling on top.
From the chef
This open-faced sandwich earns its place by doing very little loudly. Shrimp poached in vinegar-brightened water come out clean and briny, cool enough to sit comfortably alongside sliced hard-boiled egg. The mustard-dill sauce — warm, glossy, built with butter and a squeeze of lemon — is the binding element, drizzled just before serving so it settles into the gaps. Cucumber fans across the bread first, then shrimp, then egg, then the sauce. Each layer is distinct. That is the point.
TagsDill ForwardMustard SauceBrinyElegantNordicSmøRrebrøDNo CookQuick Assembly
AllergensShellfishEggsMilkMustardWheat
Source: generated · June 10, 2026