Ingredients
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1/2 (12 oz) pkg frozen mini corn cobs
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1 tbsp olive oil
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1 (6 count) pkg hard-cooked eggs
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2 tbsp low-fat mayonnaise
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1 tsp Dijon mustard
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1 tbsp sweet relish
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Sweet paprika, to garnish (optional)
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1/2 cup store-bought pimiento cheese
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3/4 lb deli chicken salad
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6 slices thinly-sliced deli ham
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1 head Bibb or butter lettuce, leaves separated
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Crackers, to serve
Steps
1
Bring a medium pot of water to a boil on high. Cook the corn 7–8 min., according to package directions. Drain and add corn to a bowl. Toss with the oil and season with salt and pepper.
2
Meanwhile, cut the eggs in half lengthwise. Remove the yolks and place in a medium bowl. Arrange the whites on a plate. Mash yolks with a fork and mix until smooth. Add the mayonnaise, mustard, and relish. Season with salt and pepper and stir to combine. Carefully spoon mixture into egg whites. Garnish with the paprika, if desired.
3
Add the pimiento cheese and chicken salad to 2 small bowls. Place the bowls on a 13x18-inch sheet pan. Arrange the corn, deviled eggs, and ham on sheet pan around bowls. Tuck the lettuce leaves and crackers in any gaps on sheet pan. Serve chicken salad and pimiento cheese on lettuce or crackers.
