This ham and egg salad is a variation of a traditional ham salad recipe for those of you who prefer dill pickles over sweet. Serve on pumpernickel bread with fresh alfalfa sprouts.
Ingredients
- (1/4 inch thick) slices ham: 4 piece
- hard-boiled eggs: 4 piece (chopped)
- stalks celery: 3 piece (minced)
- ½ cups light mayonnaise: 1 piece
- dill pickle relish: 0.5 cup
- onion: 0.25 cup (minced)
- Dijon mustard: 2 Tbsp (optional)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Shred ham using the shredding blade on a food processor. Transfer to a large bowl.
-
Add eggs and celery to the bowl, then stir in mayonnaise, relish, onion, mustard, and pepper.
-
Refrigerate for 2 hours before serving.
