Mini Ham-Salad Sandwiches

Mini Ham-Salad Sandwiches Recipe
Photo: Ryan Benyi; Styling: Stephana Bottom

24 pieces

Cost per Serving:



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2 large eggs
12 ounces lean ham, chopped
1/4 cup sweet pickle relish
2 celery ribs, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/4 cup mayonnaise
12 thin slices whole-wheat or white sandwich bread, crusts removed


Prep: 15 Minutes

1. Place eggs in a pan; cover with cold water. Bring to a boil. Remove from heat, cover and let stand for 12 minutes. Rinse with cold water until eggs are cool, peel eggs and chop. Place in a large bowl.

2. Add ham, relish, celery and parsley to bowl with eggs. Gently stir in lemon juice and mayonnaise until blended. Spread 6 slices of bread with about 1/3 cup each of ham mixture. Top with remaining bread slices and press to adhere.

3. Cut sandwiches diagonally into triangles, then cut each in half.

Note: Nutritional analysis is per piece.

Created date

February 2011

Nutritional Information

Calories 78
Fat 3 g
Satfat 1 g
Protein 5 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 29 mg
Sodium 263 mg