Here’s a classic Deviled Ham Salad recipe—creamy, tangy, and perfect for sandwiches, crackers, or lettuce wraps. I’ll include a version that’s easy to make from scratch.
Deviled Ham Salad Recipe
Ingredients (makes ~2 cups)
- 8 oz (225 g) cooked ham or canned deviled ham
- ¼ cup mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (or yellow mustard)
- 1 tsp sweet pickle relish (optional, for tangy sweetness)
- 1 small celery stalk, finely chopped (optional, for crunch)
- 1 small onion or scallion, finely chopped
- ½ tsp paprika (for flavor and garnish)
- Salt & pepper, to taste
- Optional: few dashes of hot sauce or Worcestershire sauce
Instructions
1. Prepare the Ham
- Finely chop the cooked ham or use canned deviled ham.
- For a smoother texture, you can pulse it briefly in a food processor.
2. Mix the Salad
- In a bowl, combine ham, mayonnaise, mustard, relish, celery, and onion.
- Stir until creamy and evenly mixed.
- Season with salt, pepper, and paprika to taste.
3. Chill
- Refrigerate for 30–60 minutes before serving to allow flavors to meld.
4. Serve
- Spread on sandwiches, toast, or crackers.
- Can also be served in lettuce cups for a lighter option.
Tips
- Adjust mayo for creaminess; add more if you prefer a spreadable consistency.
- For extra flavor, add a pinch of garlic powder, horseradish, or chopped pickles.
- Keeps well in the fridge for 3–4 days in an airtight container.
If you want, I can make a full nutrition table for deviled ham salad per 2-tablespoon serving, including calories, macros, fat, protein, and sodium—great for tracking.
Do you want me to do that?