Deviled Egg and Ham Salad Sandwiches

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)

tablespoon cider vinegar

1 1/2

teaspoons prepared yellow mustard

large leaves lettuce

large whole-grain sandwich buns, split

medium tomatoes, sliced

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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.

Nutrition Information

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.