Ham and Deviled Egg Breakfast Sandwiches
Author: Anne Putnam for Joyfulscribblings.com
Cook time:
Total time:
Serves: 4
- 8 large eggs
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- ¾ tsp hot paprika
- ¼ cup finely chopped dill pickles, plus 1 tbsp brine from the jar
- 1 tbsp thinly sliced scallion
- kosher salt and black pepper
- Four 1 oz. slices of baked country ham
- 4 English muffins, split and lightly toasted
- In a saucepan, cover the eggs with water and bring to a boil.
- Simmer over moderate high heat for 8 minutes.
- Drain and cool the eggs slightly under cold running water.
- Peel the eggs and coarsely chop.
- In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 bsp of the pickle brine.
- Fold in the chopped eggs, pickles and scallion and season with salt and pepper.
- Preheat a skillet and fry the ham slices, turning once, until lightly browned about 2 minutes.
- Toast English muffins.
- Lay the ham slices on the muffin bottoms and top with the egg salad.
- Close the sandwiches and serve.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/04/ham-deviled-egg-breakfast-sandwiches/
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