Ham and Egg Salad Finger Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Paula Deen Ingredients:
12 eggs, hard-boiled, peeled, and chopped |
6 tablespoons mayonnaise |
2 tablespoons sweet pickle relish |
1 tablespoon dijon mustard |
2 teaspoons minced fresh dill |
10 slices sourdough bread |
1 lb thinly sliced rosemary and sun-dried tomato deli ham |
fresh dill, garnish |
Directions:
1. In medium bowl, combine chopped eggs, mayonnaise, relish, Dijon mustard, and dill.
2. Cover and chill for at least 1 hour or up to 2 days.
3. Remove crusts from bread.
4. Cut each slice of bread into 2 triangles.
5. Spread egg salad over bread triangles.
6. Top with ham.
7. Garnish with fresh dill.
8. Serve immediately.
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