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Mini Ham-Salad Sandwiches

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 15 mins

24 pieces


  • 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

Nutrition Information

  • calories 78
  • fat 3 g
  • satfat 1 g
  • protein 5 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 29 mg
  • sodium 263 mg

How to Make It

  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.

  4. Note: Nutritional analysis is per piece.