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 

Ham and Deviled Egg Breakfast Sandwiches
This breakfast sandwich piles spicy egg salad on toasted English muffins with warm smoky ham and crisp frisée. Photo: © Christina Holmes
Total Time:
30 mins


  • 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


  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.

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