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Ham and Egg Salad

Contributed by Sheila Lukins

SERVINGS: 4

6 hard-cooked eggs
Salt and freshly ground black pepper
2 ounces thinly sliced baked ham
1 small scallion with 1 inch of green, finely chopped
1 tablespoon finely diced red bell pepper
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
2 teaspoons Dijon Mustard

Quarter the eggs, then coarsely chop them. Place them in a bowl and season with salt and pepper. Shred the ham and add it to the eggs along with the scallion, red bell pepper and parsley. Mix together with a fork. 2. In a separate bowl, combine the mayonnaise and the mustard. Fold the mixture into the salad and serve immediately, or cover and refrigerate for up to 2 days.

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