Deviled Ham Salad

Deviled Ham Salad on Marbled Rye Bread

This recipe calls for smoked ham, but there shouldn’t be a problem with using your Easter ham!

Ingredients

• 1/2 pound smoked ham, coarsley chopped
• 1/2 cup mayonnaise
• 3 T. chopped flat leaf parsley
• 1 jalapeno, seeded and minced
• 1 T. Dijon mustard
• 1/2 tsp. sweet paprika
• Hot sauce and salt for seasoning
• 8 slices bakery-style marbled rye bread, crusts removed, or 32 slices cocktail rye
• 1 1/2 c. alfalfa sprouts

Directions

• Put the ham in a food processor and pulse until finely chopped.
• Transfer the ham to a medium bowl and stir in the mayonnaise, parsley, jalapeno, mustard and paprika
• Season the deviled ham salad with hot sauce and salt
• Lay half of the bread slices on a work surface and spread them with the deviled ham.
• Top with the sprouts and close the sandwiches
• If making larger sandwiches, quarter them before serving

This recipe was taken from Food & Wine

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