Deviled egg and radish mini-sandwiches - bon appetit

32 samdwiches

Ingredients

Quantity Ingredient
4 larges Eggs
2 tablespoons Finely chopped radishes
1½ tablespoon Finely chopped green onions
3 tablespoons Mayonnaise
1 tablespoon Sour cream
2 tablespoons Coarse-grained mustard
¼ tablespoon Freshly ground pepper
Salt
Butter
8 Thin slices whole wheat bread, crusts trimmed
1¼ cup Radish sprouts or alfalfa sprouts
Whole radishes

Directions

Place eggs in saucepan and cover with cold water. Cover saucepan and bring water to boil. Remove pan from heat; let stand, covered, 30 minutes.

Drain eggs and rinse under cold water. Peel and finely chop eggs.

Com- bine in medium bowl with chopped radishes 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, (Can be prepared 1 day ahead. Cover and refrigerate.) Spread butter thinly over one side of bread slices. Spread 2 T egg mixture on each. Cut sandwiches into quarters or triangles. Sprinkle with some of 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.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

Related recipes