Open-Face Egg Salad Sandwiches

By á-170456

Ingredients

• 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

Details

Servings 2

Preparation

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.