Ham & Egg Salad on Toast

By AJloves2cook

This fresh spin on egg salad is delicious over toasted challah or sweet Hawaiian bread.

nutrition facts: Calories468 Total Fat (g)29 Saturated Fat (g)7, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)10, Cholesterol (mg)363, Sodium (mg)1052, Carbohydrate (g)30, Total Sugar (g)10, Fiber (g)1, Protein (g)21, Vitamin C (DV%)16, Calcium (DV%)10, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 6 eggs
• 1/3 cup mayonnaise
• 2 Tbsp. sweet pickle relish
• 1 Tbsp. Dijon-style mustard
• 6 oz. ham, sliced
• 4 thick slices challah, sweet Hawaiian, or French bread, toasted
• 1/2 bunch watercress, trimmed

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

1. Place eggs in saucepan. Cover with 1 inch of water and bring to rolling boil over high heat. Remove from heat, cover and let stand 15 minutes.

2. Meanwhile, in a small bowl combine mayonnaise, relish and mustard. Set aside. Heat a large skillet over medium-high heat. Cook ham 1 to 2 minutes per side until heated through.

3. Drain eggs; rinse in cold water. Peel under running water. Slice or coarsely chop eggs. Spread some mayonnaise mixture on toast. Top with ham, eggs, watercress, and any remaining mayonnaise mixture. Serve immediately.