Deviled Egg & Ham Salad
Deviled Egg & Ham Salad
Deviled Egg & Ham Salad

Deviled Egg & Ham Salad

David Venable

I couldn’t think of a better way to use my leftover Easter ham than mixing it with a classic egg salad. Serve this as an appetizer with crackers. Or, make it into a hearty sandwich.

Ingredients

  • 8 large hard-boiled eggs, chopped
  • 2 stalks celery, chopped
  • 8 oz cooked ham, finely chopped
  • 1/3 cup mayonnaise
  • 2 Tbsp prepared yellow mustard
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 4 Tbsp sweet pickle relish
  • 1/2 tsp paprika
  • 1 tsp apple cider vinegar

Directions

Place the eggs, celery, and ham in a large mixing bowl; set aside.
Mix the mayonnaise, mustard, salt, pepper, pickle relish, paprika, and vinegar in a separate medium-sized bowl until fully combined.
Pour the mayonnaise mixture over the eggs, celery, and ham and toss gently.

Cook's Notes

Substitute mayonnaise for nonfat Greek yogurt for a healthier version.

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