Egg Salad Hoagies

4 submarine sandwich buns
4 leaves lettuce
1 cup alfalfa sprouts

Egg Salad:
8 hard cooked eggs
1/2 cup light may
1/4 cup grated carrot
1 tbsp minced fresh parsley
1 tbsp minced green onion (optional)
2 tbsp dijon mustard
1/4 tsp each salt and pepper

Egg Salad: In a bowl and using a fork mash eggs until chunky.  Stir in mayo, carrot, parsley, green onion, mustard, salt and pepper.
Cut buns almost in half horizontally.  Line each with a lettuce leaf.  Divide egg salad among buns; top with sprouts.