Deviled Egg and Radish Mini-Sandwiches |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This easy to fix finger food is from an August 1989 issue of Bon Apetit as part of the menu for a Beach Party for 8 , but I think they'd be great served at a shower, tea, or birthday party too! Ingredients:
4 large eggs |
2 tablespoons finely chopped radishes |
1 1/2 tablespoons finely chopped green onions |
3 tablespoons mayonnaise |
1 tablespoon sour cream |
2 teaspoons coarse grain mustard |
1/4 teaspoon fresh ground pepper |
salt |
butter |
8 slices whole wheat bread, crusts trimmed |
1 1/4 cups radish sprouts or 1 1/4 cups alfalfa sprouts |
whole radish, for garnish |
Directions:
1. Place eggs in saucepan and cover with cold water; cover saucepan and bring water to boil.
2. Remove pan from heat and let stand, covered, 30 minutes.
3. Drain eggs and rinse under cold water. (I like to fill the saucepan with ice and cold water to rapidly chill eggs. They seem to peel better this way.).
4. Peel and finely chop eggs.
5. Combine in medium bowl with chopped redishes and green onions.
6. Combine mayonnaise,sour cream, mustard and pepper in small bowl.
7. Add to eggs and mix gently until well combined.
8. Season with salt to taste.
9. (Can be prepared 1 day ahead. Cover and refrigerate.).
10. Spread butter thinly over one side of bread slices.
11. Spread 2 tablespoons egg mixture on each.
12. Cut sandwiches into triangles or quarters.
13. Sprinkle with some of the sprouts.
14. (Sandwiches can be assembled 2 hours ahead. Cover loosely with plastic wrap and refrigerate.).
15. Cover platter with remaining sprouts.
16. Top with sandwiches, garnish with whole radishes and serve.
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