Ham And Egg Salad Finger Sandwiches - cooking recipe

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
Preparation
    In medium bowl, combine chopped eggs, mayonnaise, relish, Dijon mustard, and dill.
    Cover and chill for at least 1 hour or up to 2 days.
    Remove crusts from bread.
    Cut each slice of bread into 2 triangles.
    Spread egg salad over bread triangles.
    Top with ham.
    Garnish with fresh dill.
    Serve immediately.

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