A delicious take on a classic Danish dish using rye bread and dill sprigs.
Make the rye breadcrumbs: Preheat an oven to 300°. Place the 2 thinnest rye bread slices on a small baking sheet; bake until the bread is crunchy and has fully dried out, about 30 minutes. Remove and break into small pieces. Set aside.Meanwhile, make the dill mayonnaise: In a small bowl, combine the mayonnaise, dill, and a pinch each salt and pepper; cover and refrigerate until ready to use.Fill a small pot with enough water to cover an egg by an inch, and bring it to a boil.
Gently set the eggs into the water and continue to boil for 6-8 minutes. Remove the eggs and transfer immediately to a bowl of ice water; let rest until cool, then peel. Cut crosswise into ¼-thick slices and set aside.To assemble the smorrebrod: Spread each slice of bread with 1 ½ teaspoons of the dill mayonnaise . Season lightly with salt. Top with 5-6 slices of egg, then season lightly with more salt and some black pepper.
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