Ham Salad

A quick and easy lunch or snack recipe! Use up any leftover ham in this savory, flavorful dip or spread.

Course Appetizers

Cuisine American

Keyword easter, easy appetizer, leftovers

Prep Time 10

Cook Time 0

Chilling Time 1

Total Time 1 10

Servings servings

Calories 321kcal

Author Sam Guarnieri

Cost 15

Equipment

Food processor or blender
Large bowl

Ingredients

1 pound cooked ham diced
1 hard boiled egg
3/4 cups mayonnaise
3 celery stalks chopped
1 tablespoon sweet pickle relish
1 tablespoon dijon mustard
2 teaspoons green onion finely chopped
salt and pepper to taste

Instructions

Place ham in food processor and pulse until finely chopped, remove and transfer to a bowl.
Place hard boiled egg in food processor and pulse until finely chopped, add to bowl with the ham.
Add in remaining ingredients and mix well to combine.
Cover bowl and let chill in the fridge for at least one hour and up to overnight.

Notes

Consider adding chopped dill pickles for extra crunchy and pickle-y flavor.
Hard Boiled Egg: Add egg to boiling water, turn off heat and let sit covered for 10-12 minutes. Remove from pot, run egg under cold water and peel to reveal a hard boiled egg.
Dijon Mustard: While dijon tastes best in this recipe, you can use yellow mustard instead.

Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe . Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 6. Result will be the weight of one serving.

Nutrition