Deviled Hamn Egg Sandwich Recipes

WINNING DEVILED HAM AND CHEESE SANDWICH

Steps:

• Butter each slice of bread on 1 side. Put 4 slices of bread, butter side down, into a large skillet. Top with a slice of cheese and 1/2 cup deviled ham. Place another slice of bread, butter-side up, onto each sandwich. Cover the skillet, put it on medium heat, and cook until the bottoms are nicely browned, about 5 minutes. Turn the sandwiches over and cook until the bottoms are browned, about 3 minutes. Serve while hot.
• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

DEVILED EGG SALAD CLUB SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
• Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
• Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
• Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.

DEVILED HAM SANDWICH

Steps:

• In a small bowl, combine all ingredients except bread; chill.
• Spread 8 slices of bread with 1/4 cup mixture each. Top with remaining bread.

HAM AND EGG SALAD SANDWICH SPREAD

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.

DEVILED HAM AND EGGS

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
• Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
• Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
• Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.

DEVILED HAM STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

DEVILED HAM AND PICKLE SANDWICHES

Steps:

• Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
• Make sandwiches with ham mixture, pickles, onion, and bread.

TOASTY DEVILED HAM SANDWICHES

Steps:

• Mix the first 3 ingredients together.
• Spread onto 2 slices of bread.
• Pop into the broiler for just a few minutes, watching to make sure they don't burn.
• Add tomatoes if using. If you desire to broil the tomatoes, broil the spread and bread a little first, then add the tomatoes and broil a little longer to desired doneness.
• Serve hot with some tomato soup and enjoy!

OPEN-FACED DEVILED HAM AND FRIED EGG SANDWICHES

Steps:

• In a food processor, pulse the ham until finely chopped.
• Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
• Toast the bread until golden.
• Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
• In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil.
• Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes.
• Season each egg lightly with salt and black pepper.
• Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately with a nice fresh fruit salad or sliced wedges of fruit.