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 great ham and egg sandwiches. 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.
I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!
Also try my yummy ham salad sandwiches.
Ham and Egg Sandwiches
- 6 large eggs hard-boiled, peeled
- 1 teaspoon mustard powder
- Kosher salt to taste
- 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.
Nutritional values are approximate.