Ingredients
| Ham and Dill Egg Salad | |
|---|---|
| 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 | |
|---|---|
| 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.