Anita proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just a great sandwich. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please!
I chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.
Also try my yummy ham salad sandwiches.
- 6 large eggs, hard-boiled, peeled
- 1 teaspoon mustard powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup mayonnaise
- 4 tablespoons fresh parsley, chopped
- 12 slices white bread
- 2 tablespoons Dijon mustard
- Thinly-sliced ham sandwich meat (I chopped mine so the texture more closely matched that of the egg salad.)
- Place the eggs into a large bowl. Mash with a potato masher.
- Add the mustard powder, salt and pepper, mayonnaise and parsley and mix well. Add more mayonnaise if the mixture is too thick to spread.
- Divide the egg mixture between 6 pieces of bread.
- Divide the ham between the sandwiches.
- Divide and spread the Dijon onto one side of the remaining bread slices and place on top of the sandwiches.