Recipe for Open-Face Egg Salad Sandwiches

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Yield:

Ingredients:

Amount	Ingredient
4 lrg	hard-boiled eggs peeled
1/4 cup	chopped red onion
5 tbl	mayonnaise
1 tbl	Dijon mustard
2 tsp	chopped fresh thyme
	Salt to taste
	Freshly-ground black pepper to taste
1/2 cup	alfalfa sprouts or radish sprouts

Instructions:

Instructions: 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.

Comments: This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli. Brownies a la mode are a delicious finish.

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