Ham and Egg Salad Sandwich Recipe - great way to use up leftover holiday ham and hard boiled eggs. Will keep for a few days in the fridge. I can eat the whole batch myself! YUM!
To cook the eggs: Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute. To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
To make the egg salad: Chop boiled eggs. Combine all ingredients and chill.