Open Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Ingredients

• 1/2 cup mayonnaise, plus more if needed
• 1/4 cup finely chopped fresh dill, plus fronds for garnish
• 2 tablespoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1 teaspoon Spanish smoked paprika
• 6 ounces jumbo lump crabmeat, picked over
• 1 teaspoon black poppy seeds
• 12 eggs, hard-boiled, peeled and finely chopped
• Salt and freshly ground black pepper
• 1/4 cup julienned radish, soaked in ice water
• Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

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