• Open Face Egg Salad Sandwiches

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    • 4 lrg hard-boiled Large eggs peeled
    • 1/4 c. minced red onion
    • 5 Tbsp. mayonnaise
    • 1 Tbsp. Dijon mustard
    • 2 tsp minced fresh thyme
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 1/2 c. alfalfa sprouts or possibly radish sprouts
    • 2 lrg slices multi-grain bread toasted


    1. Place Large eggs in large bowl; mash coarsely with back of fork. Fold in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.
    2. This recipe yields 2 servings;
    3. can be doubled.
    4. Comments: This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or possibly the deli. Brownies a la mode are a delicious finish.

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