Philadelphia restaurateur Aimee Olexy makes her outstanding egg salad with a number of surprise ingredients, including roasted sunflower seeds, sunflower sprouts and finely grated carrot. Slideshow: More Ideas for Hard-Boiled Eggs
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.
Spoon the egg salad on half of the toasts. Garnish with sunflower sprouts and sunflower seeds. Close the sandwiches and serve.
The egg salad can be refrigerated overnight. Fold in the herbs and nuts shortly before serving.