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Ingredients
Ham and Dill Egg Salad | |
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6 | hard-boiled eggs, chopped |
2 | green onions, finely chopped |
3 | radishes, finely chopped |
⅓ | cup mayonnaise |
2 | teaspoons coarse grain mustard |
¼ | teaspoon salt |
⅛ | teaspoon freshly ground black pepper |
⅔ | cup diced HORMEL® CURE 81® Classic Boneless Ham |
Crostini | |
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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
In bowl, combine all ingredients. Cover and refrigerate 1 hour.
For the Crostini
Heat oven to 375°F.
Brush baguette slices with olive oil and bake 8 minutes or until slightly toasted.
Top toasted baguette slices with suggested toppings.