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1
For the egg salad: Start by hard boiling your eggs.
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2
Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil.
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3
Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water.
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4
Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
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5
In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper.
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6
Add the chopped eggs and gently toss.
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7
For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley.
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8
Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat.
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9
Set aside.
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10
For the sandwiches: Cut off the crusts from the wheat and white bread.
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11
On a clean surface, place 1 slice white bread down and top with half the egg salad.
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12
Top that with 1 slice wheat bread and spread half the ham salad on top.
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13
Top with 1 slice white bread.
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14
Slice crosswise into triangles.
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15
Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.
