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Cook Method

Ingredients

Ham and Dill Egg Salad
6 hard-boiled eggs, chopped
2 green onions, finely chopped
3 radishes, finely chopped
cup mayonnaise
2 teaspoons coarse grain mustard
¼ teaspoon salt
teaspoon freshly ground black pepper
cup diced HORMEL® CURE 81® Classic Boneless Ham
Crostini
1 (12-ounce) French baguette, sliced into 1/2-inch slices
¼ cup olive oil
4 ounces HORMEL® CURE 81® Classic Boneless Ham
Suggested topping combinations: Sliced pickles and grainy mustard, brie and apple slices, Ham and Dill Egg Salad

Directions

For the Ham and Dill Egg Salad

  1. In bowl, combine all ingredients. Cover and refrigerate 1 hour.

For the Crostini

  1. Heat oven to 375°F.

  2. Brush baguette slices with olive oil and bake 8 minutes or until slightly toasted.

  3. Top toasted baguette slices with suggested toppings.

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