Ham And Egg Salad Finger Sandwiches - cooking recipe
Ingredients
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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
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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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