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Ingredientes
- 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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. alfalfa sprouts or possibly radish sprouts
- 2 lrg slices multi-grain bread toasted
Direcciones
- 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.
- 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 possibly the deli. Brownies a la mode are a delicious finish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 2 servings | |
| Calories 523 | |
| Calories from Fat 365 | 70% |
| Total Fat 41.09g | 51% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 580mg | 24% |
| Potassium 281mg | 8% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.82g | 3% |
| Protein 18.76g | 30% |
