Ingredients
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3 large eggs
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1/3 cup mayonnaise
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2 teaspoons horseradish, drained
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8 slices rye bread or 8 slices pumpernickel bread
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4 large radishes, thinly sliced (1/3 cup)
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1/4 cup small mixed sprouts, such as radish or 1/4 cup alfalfa
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2 scallions, white and tender green parts only, thinly sliced
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1/2 lb sliced smoked salmon
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salt & freshly ground black pepper
Instructions
- In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
- Cover, remove from the heat and let stand for 8 minutes.
- Drain the eggs and cool under running water, shaking the pan to crack the shells.
- Drain again and pat dry, then peel and coarsely chop.
- Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
- Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
- Spoon the eggs on top, season with salt and pepper and close the sandwiches.
- Press gently, cut the sandwiches in half and serve.