Ham and Deviled Egg Breakfast Sandwiches

This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée.

Slideshow: Best Breakfasts
  • Total Time:
  • Servings: 4


  • 8 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 3/4 teaspoon hot paprika
  • 1/4 cup finely chopped dill pickles, plus 1 1/2 tablespoons brine from the jar
  • 1 tablespoon thinly sliced scallion
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup torn frisée, light green parts only
  • 1 1/2 teaspoons extra-virgin olive oil
  • Four 1-ounce slices of baked country ham
  • 4 English muffins, split and lightly toasted

How to make this recipe

  1. In a saucepan, cover the eggs with water and bring to a boil. Simmer over moderately high heat for 8 minutes. Drain and cool the eggs slightly under cold running water. Peel the eggs and coarsely chop.

  2. In a large bowl, whisk the mayonnaise with the mustard, hot sauce, paprika and 1 tablespoon of the pickle brine. Fold in the chopped eggs, pickles and scallion and season with salt and pepper.

  3. In a medium bowl, toss the frisée with the olive oil and the remaining 1/2 tablespoon of pickle brine. Season the frisée with salt and pepper.

  4. Preheat a large cast-iron skillet. Fry the ham slices, turning once, until lightly browned, about 2 minutes. Lay the ham slices on the muffin bottoms and top with the egg salad and frisée. Close the sandwiches and serve.

Make Ahead

The egg salad can be refrigerated overnight.

Contributed By Photo © Christina Holmes Published January 2014

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