Ham and Egg Salad
This ham and egg salad is creamy, a little tangy and perfect piled onto soft rolls for an easy lunch or casual Easter brunch spread.
I tend to forget how much I love classic Egg Salad and when my husband suggested we add ham for a quick lunch, I knew it was going to be a big hit.
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Why You’ll Love This Recipe
- Perfect way to use leftover holiday ham – This easy ham salad recipe turns extras into something totally new and crave-worthy.
- Easy to make ahead – Hard boiled eggs can be made ahead of time and the salad can be refrigerated for a couple of days.
- Creamy, tangy flavor with just the right crunch – The combination of eggs, pickles, and mustard gives it that classic deli-style taste.
I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!
Ingredients for Ham and Egg Salad
- Petit Jean Meats Ham
- Hard boiled eggs
- Mayonnaise
- Yellow mustard
- Bread and butter pickles or dill pickles
- Dried dill
- Granulated garlic
- Kosher salt
- Black pepper
- Hawaiian rolls
- Lettuce
- Red onion
How to Make Ham and Egg Salad Recipe
- Chop the ingredients – Dice the ham into small pieces. Chop the hard boiled eggs and pickles.
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- Crisp up ham – Place a skillet over medium-high heat. Add ham, stirring occasionally. Cook until ham just starts to crisp. Remove from heat and set aside.
- Mix the dressing – In a large bowl, stir together pickles, mayonnaise, yellow mustard, dried dill, granulated garlic, salt, and pepper.
- Combine everything – Add the diced eggs and ham to the bowl. Stir until everything is well coated and creamy.
- Serve – Spoon onto Hawaiian rolls with lettuce and sliced red onion.
How to Make Easy Peel Hard Boiled Eggs
- Bring a pot of water to a boil.
- Add eggs and cook for 12 minutes.
- Drain eggs and place in a bowl of ice water – about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes.
- Drain the water from the eggs and crack on the large end. Peel under cool running water.
- Rinse eggs and pat dry with paper towels.
If you’ve got leftover ham sitting in the fridge after a big holiday meal, these brunch sliders are exactly what you need to make next.
This is one of those recipes that doesn’t look fancy but always disappears fast. It’s simple, satisfying and a great way to turn leftovers into something everyone actually gets excited about.
If you try this Ham and Egg Salad Recipe, let me know how it turns out with a comment and star rating below.
Ham and Egg Salad
Ingredients
- 4 ounces Petit Jean Meats Ham diced
- 8 hard boiled eggs see tips below for easy to peel eggs
- ½ cup bread and butter pickles diced
- ⅓ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons dried dill
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 ½ teaspoons black pepper
- 12 Hawaiian Rolls for serving
- 1 cup lettuce for serving
- red onion slices for serving
Instructions
- Place a skillet over medium-high heat. Add diced ham and cook, stirring occasionally just until ham starts to crisp. Remove from heat and set aside.
- Dice hard boiled eggs.
- In a large bowl, combine mayonnaise, mustard, diced pickles, dill, garlic, salt and pepper.
- Fold in chopped eggs and ham.
- Serve on Hawaiian rolls with lettuce and red onion.
Notes
Nutrition
More Ham & Egg Recipes to Try
