HAM AND EGG SANDWICHES
Makes 21 sandwiches.
- 6 eggs
- 1 tsp mustard powder
- salt and freshly ground black pepper
- 1 cup mayonnaise
- 4 tbsp finely chopped fresh parsley
- 1 loaf thin-cut white sandwich bread
- 2 tbsp dijon-style mustard (can use a any spicy mustard (I like the ones with seeds in them), just add a little mayo to it to soften the flavor)
- 1/2 lb shaved ham
Adapted from listener.co.nz
Place the eggs in rapidly boiling water to cook for 7-8 minutes. Remove, then plunge into ice-cold water to cool rapidly.
Peel the eggs and place in a bowl. Break them into small pieces with a potato masher. Add the mustard powder, salt and pepper, 4-5 tablespoons of mayonnaise and the parsley and mix well. Spread the mixture into over 7 slices of bread. Top each with a second slice, then lightly spread the top side with mustard. Divide the ham into 7 portions, then place on top of the mustard-spread slices. Finally, spread 7 slices of bread with mayonnaise and press lightly onto the ham.
Cut off the crusts with a sharp knife, then cut each sandwich into 3 fingers and place on a plate. Cover with plastic wrap, then with a wet tea towel until ready to serve. Best served at room temperature, but chill after making until a half hour before serving.