Open-Face Egg Salad Sandwiches

  • 4 large eggs, hard-boiled, peeled
  • 1/4 cup chopped red onion
  • 5 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup alfalfa sprouts or radish sprouts
  • 2 large slices multi-grain bread, toasted

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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