Mini Ham-Salad Sandwiches

• 2 large eggs
• 12 ounces lean ham, chopped
• 1/4 cup sweet pickle relish
• 2 celery ribs, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 cup mayonnaise
• 12 thin slices whole-wheat or white sandwich bread, crusts removed

1. Place eggs in a pan; cover with cold water. Bring to a boil. Remove from heat, cover and let stand for 12 minutes. Rinse with cold water until eggs are cool, peel eggs and chop. Place in a large bowl.
2. Add ham, relish, celery and parsley to bowl with eggs. Gently stir in lemon juice and mayonnaise until blended. Spread 6 slices of bread with about 1/3 cup each of ham mixture. Top with remaining bread slices and press to adhere.
3. Cut sandwiches diagonally into triangles, then cut each in half.
4. Note: Nutritional analysis is per piece.

eggs, lean ham, sweet pickle relish, celery, parsley, lemon juice, mayonnaise, thin

Taken from www.myrecipes.com/recipe/mini-ham-salad-sandwiches (may not work)