Deviled egg and ham salad
4 Servings
Ingredients
| Quantity | 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. | |
Directions
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