Ham and Egg Sandwiches

Nothing fancy here, just great ham and egg sandwiches.

Course Main

Cuisine American

Keyword eggs, ham, salad, sandwich

Prep Time 10

Total Time 10

Servings sandwiches

Calories 464kcal

Author Mike

6 large eggs hard-boiled, peeled
1 teaspoon ground mustard
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.

I like to serve this on toasted bread, but toasting it is optional!