For the Salad:
- 8 oz cooked ham, finely chopped (or 1 can deviled ham spread)
- 2 hard-boiled eggs, peeled and finely chopped
- ¼ cup finely diced celery (about 1 stalk)
- 2 tablespoons finely diced red onion (or sweet onion)
- 2 tablespoons sweet pickle relish (or finely chopped pickles)
- 1 tablespoon fresh parsley, chopped
For the Dressing:
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce (optional, for extra kick)
- ¼ teaspoon paprika (plus more for garnish)
- Salt and black pepper to taste
For Serving:
- Bread, croissants, or crackers
- Lettuce leaves
- Fresh tomato slices
The Method: Chop, Mix, Chill, Serve
Step 1: Prep the Ingredients
If using cooked ham, finely chop it (or pulse briefly in a food processor—don't overdo it). Finely chop the hard-boiled eggs, celery, onion, and parsley.
Step 2: Make the Dressing
In a small bowl, whisk together:
- Mayonnaise
- Dijon mustard
- Yellow mustard
- Worcestershire sauce
- Hot sauce (if using)
- Paprika
- Salt and pepper
Advertisement
