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Open-Face Egg Salad Sandwiches


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Open-Face Egg Salad Sandwiches 0 Picture


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


Servings 2


Step 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.

This recipe yields 2 servings; can be doubled.

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