Open-Face Egg Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli. Brownies à la mode are a delicious finish. Ingredients:
4 large eggs, hard-boiled, peeled |
1/4 cup chopped red onion |
5 tablespoons mayonnaise |
1 tablespoon dijon mustard |
2 teaspoons chopped fresh thyme |
§ cup alfalfa sprouts or radish sprouts |
2 large slices multi-grain bread, toasted |
Directions:
1. Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.
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