Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4 sandwiches

How to Make It

Step 1    

In a large bowl, whisk the mayonnaise with the carrot, vinegar and mustard. Fold in the chopped eggs, celery, bell pepper, parsley, tarragon, chives and the 3 tablespoons of sunflower seeds. Season with salt, pepper and Tabasco.

Step 2    

Spoon the egg salad on half of the toasts. Garnish with sunflower sprouts and sunflower seeds. Close the sandwiches and serve.

Make Ahead

The egg salad can be refrigerated overnight. Fold in the herbs and nuts shortly before serving.

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