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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
- 4 (1/4 inch thick) slices ham
- 4 large hard-boiled eggs, peeled and chopped
- 3 stalks celery, minced
- 1 ½ cups light mayonnaise
- ½ cup dill pickle relish
- ¼ cup minced onion
- 2 tablespoons Dijon mustard (Optional)
- ground black pepper to taste
Directions
Step 1
Shred ham using the shredding blade on a food processor. Transfer to a large bowl.
Step 2
Add eggs and celery to the bowl, then stir in mayonnaise, relish, onion, mustard, and pepper.
Step 3
Refrigerate for 2 hours before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 265 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat5g | 26% |
| Cholesterol138mg | 46% |
| Sodium934mg | 41% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars3g | |
| Protein9g | |
| Vitamin C11mg | 55% |
| Calcium32mg | 2% |
| Iron1mg | 4% |
| Potassium199mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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