Ham and Egg Salad

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Creamy ham and egg salad made with leftover ham, hard boiled eggs, and simple pantry ingredients. Perfect for Easter brunch, easy lunches, or quick sandwiches on soft Hawaiian rolls.

Prep Time10

Cook Time15

Course: Sandwiches

Cuisine: American

Keyword: egg salad sandwich, ham salad sandwiches, leftover ham recipe

Servings:

Calories: 216kcal

Author: Milisa

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

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.

Store leftover ham and egg salad in an airtight container in the refrigerator up to 3 days. Stir before serving.

Variations:

Add red pepper flakes for a spicy kick.

Use fresh herbs if you have them. Substitute dill for parsley if desired.

Serve in lettuce cups, on toasted bread, bagels or croissants.

Nutrition