Curried Egg Salad Tea Sandwiches
2 tsp. vegetable oil
1 cup finely chopped onion
4 large hard-boiled eggs, peeled
2 Tbs. low-fat mayonnaise or soy mayonnaise
1 tsp. Dijon mustard
1 tsp. curry powder
12 thin slices raisin-walnut bread
1 cup clover sprouts or microgreens, optional
- Heat oil in medium skillet over medium heat. Add onion, and cook over medium-low heat, stirring occasionally, until golden brown and caramelized, about 20 minutes. Remove from heat, and let cool.
- Cut eggs, scoop egg yolks into medium bowl and mash well with fork. Finely chop egg whites, and add to yolks. Mix in caramelized onions, mayonnaise, mustard and curry powder. Season with salt and pepper to taste.
- Trim crusts from bread, and spread slices with egg salad.
- Cut each sandwich diagonally to make 24 triangles. Garnish with a fluff of sprouts, if desired.