Deviled Egg and Ham Salad Sandwiches

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  • 40 min prep time
  • 40 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Meanwhile, in medium bowl, mix ham, bell pepper, onion, mayonnaise, ground red pepper, vinegar and mustard until well blended; set aside.
  3. 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. 4 Place lettuce on bottom halves of buns. Top each evenly with ham mixture and tomato slices. Cover with top halves of buns.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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