Betty's Deviled Ham and Egg Salad on Rye

Bettyskitchen's picture

Jul. 16, 2014

Betty demonstrates how to make Deviled Ham and Egg Salad on Rye. This is a great summer lunch that is quickly put together and does not heat up the kitchen!


Hardboiled eggs 3 , finely chopped
Deviled ham 4 1/4 Ounce , remove extra grease if needed (1 can)
Mayonnaise 3 Tablespoon
Finely chopped onion 3 Tablespoon
Sweet pickle relish 2 Tablespoon
Romain lettuce leaves 4 (as needed)
Rye bread slices 8



1. In a bowl, combine chopped egg, deviled ham, mayonnaise, onion, and pickle relish. Mix well.

2. Spread mixture on 4 slices of rye bread. Top each with romaine lettuce leaves. Close sandwiches with remaining rye bread slices. Use a knife to cut each sandwich into 2 halves.



3. Serve immediately, or cover and chill until serving time. 

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 265Calories from Fat 142

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 534 mg22.25%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet