Ham and Deviled Egg Breakfast Sandwiches
Author: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. In a saucepan, cover the eggs with water and bring to a boil.
  2. Simmer over moderate high heat for 8 minutes.
  3. Drain and cool the eggs slightly under cold running water.
  4. Peel the eggs and coarsely chop.
  5. In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 bsp of the pickle brine.
  6. Fold in the chopped eggs, pickles and scallion and season with salt and pepper.
  7. Preheat a skillet and fry the ham slices, turning once, until lightly browned about 2 minutes.
  8. Toast English muffins.
  9. Lay the ham slices on the muffin bottoms and top with the egg salad.
  10. Close the sandwiches and serve.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/04/ham-deviled-egg-breakfast-sandwiches/