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.
