Name: Open-Face Egg Salad Sandwiches
Yield: Makes 2 servings; can be doubled
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

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.

Recipe information

Yield
Makes 2 servings; can be doubled

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

Preparation

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.

TagsSandwich Red Onion Onion Root Vegetable Vegetable Sprout Main Lunch Dinner Dairy Free Vegetarian Weeknight Meals No-Cook Bon Appétit

Recipe notes

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