Level: | Easy |
Total: | 50 min |
Prep: | 20 min |
Inactive: | 15 min |
Cook: | 15 min |
Yield: | 4 servings |
Ingredients
- 6 large eggs
- 2 tablespoon mayonnaise
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh dill
- Kosher salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon pickle relish
- 1 tablespoon finely chopped onion
- 1 stalk celery, finely chopped
- 1 tablespoon chopped fresh parsley
- 1/2 pound deli ham, sliced thick, diced
- Kosher salt and freshly ground black pepper
- 6 slices wheat bread
- 6 slices white bread
Instructions
- For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
- In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
- For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
- For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 546 |
Total Fat | 26 g |
Saturated Fat | 6 g |
Carbohydrates | 48 g |
Dietary Fiber | 5 g |
Sugar | 7 g |
Protein | 29 g |
Cholesterol | 317 mg |
Sodium | 1362 mg |
Reviews
Very good.
Quick, easy, healthy.. yummmo