Deviled Egg and Ham Salad Sandwiches

Sandwich dinner made using whole-grain buns, eggs and ham – a wholesome meal!

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Servings 6

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ingredients 11
Prep Time 40 min
Total Time 40 min

Ingredients

6: eggs

1 1/2: cups cubed (1/4 inch) 97%-fat-free hickory-smoked ham (7.5 oz)

1/2: medium green bell pepper, finely chopped (1/2 cup)

1/4: cup finely chopped red onion

1/3: cup fat-free mayonnaise

1/4: teaspoon ground red pepper (cayenne)

1: tablespoon cider vinegar

1 1/2: teaspoons prepared yellow mustard

6: large leaves lettuce

6: large whole-grain sandwich buns, split

6: medium tomatoes, sliced

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Directions

1 In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
2 Meanwhile, in medium bowl, mix ham, bell pepper, onion, mayonnaise, ground red pepper, vinegar and mustard until well blended; set aside.
3 Drain water from eggs; peel eggs. Remove egg yolks from egg whites; place yolks in small bowl. Mash yolks; stir into ham mixture. Chop egg whites; stir into ham mixture.
4 Place lettuce on bottom halves of buns. Top each evenly with ham mixture and tomato slices. Cover with top halves of buns.