- 16 green beans, trimmed
- 6 hard-cooked large eggs, chilled
- 1/4 cups chopped celery
- 1/4 cups chopped sweet onion such as Vidalia, Walla Walla, or Maui
- 1/4 cup mayonnaise
- 1 tablespoon honey Dijon mustard
- eight 1/2-inch-thick slices multigrain bread (each about 4 by 2 1/2 inches)
- In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes. Drain beans and plunge into a bowl of ice and cold water to stop cooking. Remove beans from water and pat dry with paper towels.
- Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste. Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices.