Deviled Egg and Radish Mini-Sandwiches
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
32 mini-sandwiches
ingredients
- 4 large eggs
- 2 tablespoons finely chopped radishes
- 1 1⁄2 tablespoons finely chopped green onions
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons coarse grain mustard
- 1⁄4 teaspoon fresh ground pepper
- salt
- butter
- 8 slices whole wheat bread, crusts trimmed
- 1 1⁄4 cups radish sprouts or 1 1/4 cups alfalfa sprouts
- whole radish, for garnish
directions
- Place eggs in saucepan and cover with cold water; cover saucepan and bring water to boil.
- Remove pan from heat and let stand, covered, 30 minutes.
- Drain eggs and rinse under cold water. (I like to fill the saucepan with ice and cold water to rapidly chill eggs. They seem to peel better this way.).
- Peel and finely chop eggs.
- Combine in medium bowl with chopped redishes and green onions.
- Combine mayonnaise,sour cream, mustard and pepper in small bowl.
- Add to eggs and mix gently until well combined.
- Season with salt to taste.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Spread butter thinly over one side of bread slices.
- Spread 2 tablespoons egg mixture on each.
- Cut sandwiches into triangles or quarters.
- Sprinkle with some of the sprouts.
- (Sandwiches can be assembled 2 hours ahead. Cover loosely with plastic wrap and refrigerate.).
- Cover platter with remaining sprouts.
- Top with sandwiches, garnish with whole radishes and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas