Ham And Egg Salad
Ham and egg salad is a fantastic way to use up your Easter leftovers. It makes a delicious dip or spread for sandwiches.
Servings: 8
Calories: 280kcal
Ingredients
- 14 hard boiled eggs peeled
- 1 cup finely chopped ham
- 1/2 cup + 2 tbsp mayonnaise
- 2 tbsp yellow mustard
- 1/3 cup finely chopped dill pickles
- 1/4 tsp garlic powder
- salt & pepper to taste
Instructions
- Add the hard boiled eggs to a medium sized mixing bowl.
- Using a sturdy potato masher, mash the eggs to your desired consistency.
- Add all of the remaining ingredients, except salt & pepper, to the mixing bowl. Stir until evenly combined and the mixture's creamy.
- Taste test, and season with salt & pepper to your preference.
- Serve immediately, or cover and chill for up to 2 hours before serving.
Notes
- You can easily adjust this recipe up or down based on how many eggs you use.
- Not a pickle fan? Omit them.
- You could substitute capers for the pickles for a similar briny background.
Nutrition
Calories: 280kcal | Carbohydrates: 2g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 501mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg