|10||CO-OP GOLD Large Eggs|
|1||cup CO-OP GOLD Mayonnaise|
|2||teaspoons CO-OP GOLD Premium Dijon Mustard|
||teaspoon black pepper|
||teaspoon smoked paprika|
||teaspoon lemon zest|
||cup green onions, thinly sliced|
|1||teaspoon fresh dill, chopped|
||cup celery, diced|
|8||slices COUNTRY HARVEST 14 Grains Bread|
|1||cup alfalfa sprouts|
Prep Time: 20 minutes
Cook Time: 10 minutes
Place eggs in a single layer in a large pot and cover with cold water. Bring to a rolling boil, then remove from heat. Cover and let stand for 10 minutes. Cool eggs under cold running water for about 10 minutes, or carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes. When cooled, peel and cut each egg into eight pieces.
Mix together mayonnaise, mustard, salt, pepper, paprika, lemon zest, green onions, dill and celery. Gently fold in eggs.
Divide mixture onto four bread slices, and top with alfalfa sprouts and remaining bread slices.