How to Make It
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.