Ham and Egg Salad

This variation on classic egg salad makes good use of any leftover ham and eggs you might have from Easter.

8 large eggs

2 tablespoons (7/8 ounce) Dijon-style mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

dash of hot pepper sauce

1/4 cup (1 3/4 ounces) mayonnaise

2 tablespoons (3/8 ounce) capers, rinsed and drained

1/4 cup (1 ounce) finely minced onions

1 cup (3 1/2 ounces) cooked ham diced

shredded lettuce

sliced tomatoes

Fleur de Sel or other French-style sea salt (optional)

 

Place the eggs into a medium saucepan, cover them with cold water, bring them to a boil, and cook for 1 minute. Turn the heat off, cover the pan, and let the eggs sit for 8 minutes. Drain them, then cover with ice water. When the eggs are cool enough to handle, peel them carefully. Rinse them under running water and pat them dry.

 

Cut the eggs in half lengthwise, and remove the yolks, reserving the whites. In a large bowl, mix the yolks with the mustard, salt, pepper, pepper sauce, mayonnaise, capers and onions.

In a small bowl, coarsely chop the egg whites, add the ham, and then blend this mixture into the seasoned yolks. Cover and refrigerate for several hours.

Cut each roll in half lengthwise, and put a bit of shredded lettuce on the bottom half. Place a generous 1/4 cup of the ham and egg salad atop the lettuce. Top with the other half of the roll. Garnish the sandwiches with sliced tomatoes (sprinkled with French sea salt, if desired). Yield: 10 sandwiches.