Tomato-Egg Sandwiches

Tomato-Egg Sandwiches Recipe
This recipe is a snap to make ahead. The day before serving, combine the first 4 ingredients; cover and chill. Boil eggs, peel, and slice; cover and chill. Slice the tomatoes and toast the bread just before assembling the sandwiches. It's not necessary to cut the toasted bread slices with a cutter, but it looks really nice.


Makes 12 appetizer servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes


1 (8-oz.) package cream cheese, softened
1 (9-oz.) jar horseradish sauce
1 small onion, grated (about 1/4 cup)
1 (1-oz.) package Ranch dressing mix
12 white sandwich bread slices, toasted
12 whole wheat sandwich bread slices, toasted
24 tomato slices (about 6 medium-size ripe tomatoes)
48 hard-cooked egg slices (about 8 large eggs)
Chopped fresh dill
Freshly ground pepper


1. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended; set aside.

2. 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.

3. 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.

Carol Swilley, Brandon, Mississippi,

Southern Living

July 2006
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