Deviled Ham Tea Sandwiches

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 16 tea sandwiches
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1/2 pound thick-cut smoked deli ham, rough chopped

4 ounces cream cheese, softened 

1/4 cup mayonnaise 

1/4 cup fresh flat leaf parsley leaves

1 1/2 teaspoons spicy brown mustard 

1 teaspoon Worcestershire sauce 

1/2 teaspoon freshly ground black pepper 

4 pickled okra plus 1 teaspoon brine (see Cook's Note)

1 shallot, peeled and quartered 

8 slices white bread 

8 slices pumpernickel bread 


  1. Add the ham, cream cheese, mayo, parsley, mustard, Worcestershire, pepper, okra brine and shallot to a food processor and pulse until you have a pastelike consistency. (You can make this ahead and store in an airtight container, refrigerated, until ready to serve.)
  2. Spread 1/4 cup deviled ham over a piece of white bread. Top with a slice of pumpernickel bread to form a black-and-white sandwich. Repeat to form 8 sandwiches total. Gently trim the crusts of the sandwiches. Cut each sandwich on the bias to form 2 triangular tea sandwiches. Serve immediately.

Cook’s Note

Deviled ham is a Southern classic! Some people like to put relish in their deviled ham spread, but I use a special ingredient instead: Pickled okra! The okra gives this spread a pop of acid that is unique and delicious.