Open-Face Egg Salad Sandwiches

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Open-Face Egg Salad Sandwiches

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<RcpE name= " Open-Face Egg Salad Sandwiches " author= " Bon Appétit, June 2000 " >

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* Exported from MasterCook *

 

Open-Face Egg Salad Sandwiches

 

Recipe By :Bon Appétit, June 2000

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large eggs -- hard-boiled, peeled

1/4 cup chopped red onion

5 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 teaspoons chopped fresh thyme

1/2 cup alfalfa sprouts or radish sprouts

2 large slices multi-grain bread -- toasted

 

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. Makes 2 servings; can be doubled.

 

Donna skywkn from " The Evergreen State "

 

 

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Per serving: 384 Calories (kcal); 38g Total Fat; (86% calories from fat); 12g

Protein; 2g Carbohydrate; 386mg Cholesterol; 400mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

NOTES : 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.

 

From AllMagazineRecipes

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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Sandwiches

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<IngR name= " eggs " unit= " large " qty= " 4 " >

<IPrp>

hard-boiled, peeled

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<IngR name= " chopped red onion " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " mayonnaise " unit= " tablespoons " qty= " 5 " ></IngR>

<IngR name= " Dijon mustard " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " chopped fresh thyme " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " alfalfa sprouts or radish sprouts " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " slices multi-grain bread " unit= " large " qty= " 2 " >

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toasted

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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. Makes 2 servings; can be doubled.

</DirT>

<DirT>

Donna skywkn from & quot;The Evergreen State & quot;

</DirT>

</DirS>

<Note>

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. & #013; & #010; & #013; & #010;From AllMagazineRecipes

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