Enjoy the delicious taste of our Deviled Ham Salad! This recipe elevates the classic ham salad by mixing finely chopped ham with creamy mayonnaise, spicy mustard, and a touch of spiciness. Great for sandwiches, wraps, or as a tasty spread, this special and simple dish will make you want more. Come with us on a delicious adventure that will take your ham salad to the next level!
In our small family, Deviled Ham Salad is a favorite dish that we often enjoy. The recipe came from my grandma, who always made her dishes with lots of love. Whenever I make this salad, its delicious smell fills our kitchen, making my husband and kids excited to come to the table. It has become our favorite choice for family get-togethers, picnics, and relaxed Sunday meals. Mixing soft pieces of ham with creamy mayonnaise, mustard, and hot sauce results in a delicious blend of flavors. This recipe is very dear to us, and we are thrilled to share it with you!
Why You Should Try This Delicious Ham Salad Recipe
Improving the Classic: Our special Deviled Ham Salad gives a new twist to the traditional ham salad with its mix of different flavors. Adding Dijon mustard, Worcestershire sauce, and apple cider vinegar gives it a unique and tangy flavor that makes it stand out.
Perfectly Chopped Ham: The ham is finely cut using a food processor to create a nice texture that mixes well with the other ingredients. It makes sure that every bite is full of taste and a nice creamy texture.
Flexible Pleasure: If you want a fast and tasty filling for a sandwich, wrap, or to spread on crackers and veggies, this Deviled Ham Salad is perfect for all of that. Its ability to be used in many different situations makes it ideal for any event or type of food.
Family Favorite: This recipe has been tried and enjoyed by my family, and has become a beloved regular dish in our home over the years. The mix of tastes and the easy way to make it are what make it a favorite for everyone.
The Ingredients
For the Salad:
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1 lb cooked ham, finely chopped or pulsed in a food processor (about 3 cups)
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2 hard-boiled eggs, peeled and finely chopped
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¼ cup finely diced celery (about 1 stalk)
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2 tablespoons finely diced red onion (or sweet onion)
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2 tablespoons sweet pickle relish (or finely chopped pickles)
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1 tablespoon fresh parsley, chopped
For the “Deviled” Dressing:
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½ cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon yellow mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon apple cider vinegar
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½ teaspoon hot sauce (adjust to taste)
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½ teaspoon paprika (plus more for garnish)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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Salt and black pepper to taste
For Serving:
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Bread, croissants, or crackers
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Lettuce leaves
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Fresh tomato slices
