Ham Salad Recipe
A creamy ham salad recipe with hints of dill and chunks of hard-boiled eggs is a tasty appetizer, perfect for using up that leftover ham!!
Servings: 8
Equipment
Ingredients
- 3 cups cooked ham, cubed
- 2 baby dill, pickles
- 2 hard boiled eggs, chopped
- 2 tablespoons celery, finely chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
Instructions
- Use a food processor to chop 3 cups ham cubes and 2 baby dill pickles to your desired texture, but don't over-process or you'll end up with a paste.
- Place the chopped ham into a serving bowl and add 2 chopped hard-boiled eggs, 2 tablespoons chopped celery, 1 cup mayonnaise, and 1 tablespoon yellow mustard. Stir.
- Store covered in the fridge until ready to serve.
- Eat this ham salad recipe straight out of the bowl with a spoon or scoop it with crackers, serve it on White Bread, or wrap it in a lettuce wrap.
Video
Notes
STORE leftover ham salad in an airtight container, in the refrigerator for about 3 days. Due to the mayo, keep the salad cool and do not leave it out longer than a couple of hours.
Nutrition
Calories: 275kcal | Carbohydrates: 1g | Protein: 10g | Fat: 26g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 706mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg