Tomato Egg Sandwiches

• 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

Preparation

1. 1. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended; set aside.
2. 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. 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.