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