Ingredients2 h 20 m servings 265
- Shred the ham using the shredding blade on a food processor.
- Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
- Refrigerate 2 hours before serving.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 265 calories; 22.8 6.1 9 138 934 Full nutrition
ReviewsRead all reviews 9
I did not have dill pickle relish but I did have garlic dills, I used four full garlic dill pickles in this recipe. I also added a couple good shakes of Frank's Hot Sauce. I made no other change...
This is the best ham salad I have ever eaten. I say that because I don't particularly care for ham salad yet this was good. I used hamburger dills only because I didn't have any dill pickle reli...
This is great for Easter leftovers! My modifications: Used more egg than ham, chopped up a dill pickle instead of using relish, used horseradish mustard, omitted the onion, added tarragon and ce...
I followed the recipe exactly and it was delicious! It's a great way of using extra Easter ham and the extra hardboiled eggs. Serve it between 2 pieces of toasted bread and add a layer of let...
No need to buy slices of ham. I had the Deli shave 1 lb. of ham. Then I chopped it up. Not a fan of djon so I used yellow mustard. Mixed all ingredients except mayo. Green onions were my choi...
I made mine with sweet relish and red onion. A definite twist on ham salad with the addition of the eggs. I spread it out on a roll with garden tomato and american cheese.