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Tomato Egg Sandwiches

Print Recipe
Course Main Course

Ingredients
  

  • 1 pkg cream cheese (8 oz), softened
  • 1 jar horseradish sauce (9 oz)
  • 1/4 cup grated onion
  • 1 pkg Ranch dressing mix (1 oz)
  • 12 slices white sandwich bread, toasted
  • 12 slices whole wheat sandwich bread, toasted
  • 24 tomato slices (about 6 medium-sized ripe tomatoes)
  • 8 large eggs, hard boiled, peeled and sliced into 48 slices
  • chopped fresh dill
  • freshly ground pepper

Instructions
 

  • Beat cream cheese, horseradish sauce, onion and Ranch dressing mix together at medium speed with an electric mixer until blended; set aside.
  • Cut 24 rounds from toasted bread using a 3-inch cutter. (Select a cutter close to the size of the tomato slices.) Reserve bread trimmings for another use, if desired.
  • Spread 1 side of each round evenly with cream cheese mixture; top with 1 tomato slice and 2 egg slices. Sprinkle evenly with dill and pepper. Makes 12 servings. Enjoy!