RECIPE
RECIPE: DEVILED EGGS & HAM SANDWICH
Mom’s famous ham. Neighbor’s famous deviled eggs. Your pedestrian head of lettuce. Yep, sandwichable.
Deviled eggs are downright addictive so if you are lucky enough to have any left over, these are the only way to do them justice. Creamy egg salad, slightly sweet ham, it’s a done deal.
Photo: Henry Hargreaves Food Styling: Simon Andrews
DEVILED EGGS & HAM SANDWICH
Ingredients:
Leftover deviled eggs
Sir Kensington’s Classic Mayonnaise
Dijon mustard
White bread
Butter lettuce
Leftover sliced ham
Directions:
To make deviled egg salad:
- Scoop out insides of deviled eggs and put into a mixing bowl. Finely chop the egg whites and add into the same bowl. Add a dollop of Sir Kensington’s Classic Mayonnaise and stir together. Season with dijon mustard, salt, pepper to taste.
To build sandwich:
- Spread a layer of Sir Kensington’s Classic Mayonnaise on white bread and top with butter lettuce
- Scoop deviled egg salad on to butter lettuce
- Sear slices of leftover sliced ham in a skillet until well browned and crispy on both sides. Lay slices of ham on top of egg salad, top with the other slice of white bread
