This classic Deviled Ham Salad is a versatile, flavorful dish that makes a perfect spread for crackers, sandwiches, or soft rolls. Made with diced ham, hard-boiled eggs, celery, and a creamy, tangy dressing, it’s the ideal way to use up leftover ham or serve at gatherings. With just the right balance of savory ham, crunch from the celery, and a hint of sweetness from the pickle relish, this ham salad is sure to be a hit!
Ingredients:
- 1 ½ pounds boneless cooked ham (about 5 cups, diced)
- 1–2 hard-boiled eggs, sliced or roughly chopped
- 1 stalk celery, diced
- 2 tablespoons diced onion
- ¼ teaspoon black pepper
- ¾ cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon sweet pickle relish (drained and blotted with a paper towel)
- Assorted crackers or soft rolls, for serving
Instructions:
- Prepare the Ham Mixture: In a food processor, add the diced ham, hard-boiled egg, diced celery, onion, and pepper. Pulse 20–25 times using short, quick pulses until the ingredients are finely minced but still have texture.
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, mustard, and sweet pickle relish. Stir well until smooth and creamy.
- Combine: Add the minced ham mixture to the bowl with the dressing. Stir until everything is evenly mixed and the ham salad is thoroughly coated.
- Chill for Flavor: Cover the ham salad and chill in the refrigerator for at least a couple of hours to allow the flavors to meld and develop.
- Serve: Serve the deviled ham salad as a sandwich filling on soft rolls, or as a spread for crackers or toast. It makes a great appetizer or light lunch.
Tips & Variations:
- Ham Options: This recipe is a great way to use up leftover ham, but you can also use pre-cooked ham from the deli or a thick slab of boneless ham.
- Hard-Boiled Eggs: For extra richness, use two hard-boiled eggs. You can also omit the eggs if you prefer a more traditional ham salad without them.
- Make-Ahead: Deviled ham salad is even better when made ahead. Chill for a few hours (or overnight) to enhance the flavors.
- Add Some Heat: For a spicy kick, add a dash of hot sauce, cayenne pepper, or a few chopped pickled jalapeños to the dressing.
- Texture Tip: Be careful not to over-pulse the ham mixture in the food processor. You want a minced texture, not a paste.
This Deviled Ham Salad is an easy, tasty dish that’s perfect for any occasion—from casual lunches to party appetizers! It’s creamy, tangy, and full of satisfying flavor.
Deviled Ham Salad
10
servings20
minutes20
minutesIngredients
1 ½ pounds boneless cooked ham (about 5 cups, diced)
1–2 hard-boiled eggs, sliced or roughly chopped
1 stalk celery, diced
2 tablespoons diced onion
¼ teaspoon black pepper
¾ cup mayonnaise
1 tablespoon mustard
1 tablespoon sweet pickle relish (drained and blotted with a paper towel)
Assorted crackers or soft rolls, for serving
Directions
- This classic Deviled Ham Salad is a versatile, flavorful dish that makes a perfect spread for crackers, sandwiches, or soft rolls. Made with diced ham, hard-boiled eggs, celery, and a creamy, tangy dressing, it’s the ideal way to use up leftover ham or serve at gatherings. With just the right balance of savory ham, crunch from the celery, and a hint of sweetness from the pickle relish, this ham salad is sure to be a hit!
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