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Egg Salad Sandwich with Smoked Ham, Dill Pickles and Grainy Dijon Mustard

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Rochester: Egg Salad Sandwich with Smoked Ham, Dill Pickles and Grainy Dijon Mustard
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SERVES:
4

INGREDIENTS:

8 large eggs

approx. 1/2 - 3/4 cup diced smoked deli ham
approx. 1/3 - 1/2 cup diced, well drained dill pickles
1 Tbs grainy Dijon mustard (or regular Dijon)
approx. 1/3 cup mayonnaise

chopped Romaine as needed

sliced country bread as needed (like ciabatta) or any sliced bread you like

PROCEDURE:

Cook 8 large eggs in a pot on the stovetop in just enough water to cover and, just as the water comes to a boil, adjust the heat so it stays at a nice steady gentle boil and immediately set the timer for 12 minutes.

When timer goes off drain the eggs, cool them down under cold running water.....and peel them.

While the eggs are going through their cooking process, you'll have plenty of time to dice about 1/2 cup of smoked deli ham and julienne a small hearts of Romaine lettuce and also finely dice about 1/3 cup of well drained dill pickle.

Once the eggs are completely cooled down and peeled, chop them up and add them to a mixing bowl.

Add the diced ham and add the diced pickles, add about 1 Tbs grainy Dijon mustard and add just enough mayonnaise to give it a good egg salad consistency and mix it up.

Slice the country bread like a hot dog roll or submarine roll and stuff it with the julienne lettuce and egg salad.

HINTS:

There are no exact amounts for something like this....just use your judgment.

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