Ham and Egg Salad Sandwiches
Creamy egg salad loaded with chopped ham and dill pickle, piled onto soft bread. These ham and egg salad sandwiches make a quick, filling lunch.
Ingredients
- 3 boiled eggs large, peeled and chilled
- 2 tablespoons Mayonnaise
- 1 whole pickle dill, finely chopped
- 4-5 slices Sliced Honey Ham thin-sliced deli ham, finely chopped
- 4 slices oatmeal bread or your favorite sandwich bread
- Salt and pepper to taste
- Cilantro optional
Instructions
Boil the eggs
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring the water to a full boil over high heat. As soon as it boils, remove the pan from the heat, cover it and let the eggs sit for 12 minutes.
- Drain the eggs and transfer them to a bowl of ice water. Let them cool completely, about 10 minutes, then peel.
Make the sandwiches
- Chop the boiled eggs with a fork, an egg slicer or a knife, leaving some small pieces of white and yolk.
- In a bowl, combine the eggs, mayonnaise, chopped pickle and chopped ham. Stir gently until everything is coated.
- Taste, then season with salt and pepper. Ham and pickles are salty, so you may not need much salt.
- Spread the ham and egg salad over 2 slices of bread, add a little cilantro if you like, and top with the remaining bread. Cut in half and serve.
Notes
Boiled eggs: older eggs peel more easily than very fresh ones. Boiled eggs keep in the shell in the fridge for about a week, so you can make them ahead.
Storing: keep the ham and egg salad in an airtight container in the refrigerator for up to 3 days. Egg salad doesn't freeze well. Build the sandwiches right before serving so the bread doesn't get soggy.
For a twist, add in paprika or ground mustard to amp up the flavor.
Nutrition
Serving: 1gCalories: 496kcalCarbohydrates: 32gProtein: 28gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gCholesterol: 312mgSodium: 1264mgPotassium: 430mgFiber: 5gSugar: 4gVitamin A: 461IUVitamin C: 1mgCalcium: 173mgIron: 3mg
Nutrition details are an estimate, per serving.
