Ham And Egg Salad Sandwiches Recipes

Steps:

• Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
• To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

Steps:

• In medium bowl, mix all ingredients except lettuce and bread.
• Place lettuce leaf on 4 of the bread slices. Spoon egg mixture onto lettuce. Top with remaining bread.

Steps:

• For the salad: Add the mayonnaise, red onion, mustard, sriracha seasoning, cherry peppers, scallions and a few grinds of black pepper to a large bowl and fold together. Add the eggs and fold gently, then add the ham and fold in. Refrigerate for at least 30 minutes before serving.
• For sandwiches: Make sandwiches on white toast with egg salad, lettuce, tomato and onion.

Steps:

• Shred the ham using the shredding blade on a food processor.
• Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
• Refrigerate 2 hours before serving.

Steps:

• 1. HAM SALAD: Drain liquid from canned ham, and place into bowl. Separate, and smash with a fork.
• 2. Add remaining ingredients, increasing or decreasing mayonnaise to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 3. Refrigerate several hours or overnight to allow the flavors to blend!!!
• 4. EGG SALAD: Cook eggs with a pinch of salt to hard boiled stage.
• 5. Immediately drain hot water, crack eggs, and place in cold water. They should immediately peel with ease.
• 6. Using a hand grater, grate the eggs into a bowl, and add remaining ingredients, increasing or decreasing mayonnaise, as necessary to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 7. Cover and place in the refrigerator.
• 8. ASSEMBLE SANDWICHES: Remove the crusts from the bread.
• 9. Spread a thin layer of ham mixture on one slice of bread, and top the ham with a thin layer of egg mixture.
• 10. Place another slice of bread on top, lay flat on cutting board, and with an electric knife, diagonally slice the sandwich.
• 11. Make half the sandwiches with whole wheat bread and half with white bread, attractively place on platter, and garnish!!!! THE PERFECT PARTY SANDWICH ... that EVERYONE LOVES!!!!

Steps:

• Combine eggs, ham, celery, onion, mayonnaise, mustard, salt and pepper; spread on six slices of bread. Top with remaining bread and set aside. In a bowl, whisk batter ingredients until well blended., Heat about 1/2 in. of oil in a large deep skillet. Dip sandwiches into batter. Fry in hot oil for 3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
• In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
• For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
• For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

Steps:

• In a large bowl, mix together first 11 ingredients. Add mayonnaise.
• For each sandwich, arrange 3 bread slices in a row. Spread remaining mayonnaise over one side of each bread slice. Place lettuce, tomato slices and bacon strips over the first bread slice. On second bread slice, spoon a layer of ham and egg salad. Top with lettuce and tomato slices. Cover with the third bread slice, mayonnaise side down. Repeat with remaining three sandwiches.
• Secure the layers with four sandwich picks in a diamond-shaped pattern, and gently cut each sandwich into fourths with a serrated knife.

Steps:

• In a medium bowl, mix together all but the bread; blend well.
• Cover and chill 30 minutes.
• Spread egg salad evenly on 3 slices of toast, top with remaining slices of toast.

Steps:

• Ham may be chopped by hand or in a food processor.
• Mix celery, pickle relish, mayonnaise, mustard and celery seed in a medium size bowl. Add chopped ham and eggs. Mix until blended. Keep refrigerated.
• Serve with/on crackers or in a sandwich.
• Enjoy!

Steps:

• In a medium bowl, stir together cream cheese, chutney, and mustard. Stir in ham; season with salt and pepper.
• Make two sandwiches with bread, ham salad, and cucumber.

Steps:

• Preheat oven to 350°. Place ham and pickles in a food processor; pulse until almost smooth. Transfer to a small bowl; stir in eggs, celery, onion and mayonnaise. Spread 1/2 cup over each roll bottom; replace tops. Wrap each in foil and place on a baking sheet. Bake until heated through, 10-15 minutes.

Steps:

• Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
• Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
• Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
• Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.

Steps:

• Combine all ingredients.
• Cover and chill.