Deviled egg and ham salad

Yield: 4 Servings

Measure Ingredient
1 cup 97%-fat-free hickory-smoked ham (5 oz) ;cubed
½ cup Green bell pepper; finely chopped
¼ cup Red onion ; finely chopped
⅓ cup Fat-free mayonnaise
14 teaspoons Ground red pepper
1 tablespoon Cider vinegar
1½ teaspoon Prepared mustard
6 Hard-cooked eggs
4 larges Lettuce leaves
4 mediums Tomatoes; cut in 8 wedges each
4 servings.

1. In medium bowl, combine ham, bell pepper, onion, mayonnaise, ground red pepper, vinegar and mustard; mix until well blended. Set aside.

2. Separate hard-cooked egg yolks from egg whites; place yolks in small bowl. Mash yolks; stir into ham mixture. Chop egg whites; stir into ham mixture. If desired, let stand 10 minutes to blend flavors.

3. Line 4 individual plates with lettuce. Arrange tomato wedges in fan shape around edge of lettuce. Spoon salad onto lettuce. If desired, add salt and pepper to taste and serve with hot pepper sauce.

Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan <camyfan@...> on Apr 21, 1998

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