• 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.