Ham Salad Recipe
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Ham Salad Recipe
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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!!
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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.
Equipments used:
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.
- 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 Information
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Calories
275kcal
(14%)
Carbohydrates
1g
(0%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
706mg
(29%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
113IU
(2%)
Vitamin C
10mg
(11%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 706mg | 29% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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