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Ham and Egg Salad Sandwich Spread

Rated as 4.6 out of 5 Stars

"This is a twist on traditional ham salad recipes for those of you who prefer dill pickles over sweet. Serve on pumpernickel bread with fresh alfalfa sprouts!"
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2 h 20 m servings 265
Original recipe yields 8 servings


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  1. Shred the ham using the shredding blade on a food processor.
  2. Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
  3. 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.

Nutrition Facts

Per Serving: 265 calories; 22.8 6.1 9 138 934 Full nutrition

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Read all reviews 9
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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.

Liked it and changed only to regular Mayo. More octane!

Outstanding, never need store bought again.

with changes: 2 slices ham 3/4 c mayo ~1 t yellow mustard 1-2 c frozen peas ~1/4 t paprika sub 1 green onion sub 1 T sweet relish