Deviled Egg & Ham Salad

By davidv

I couldn’t think of a better way to use my leftover Easter ham than mixing it with a delicious egg salad that has all the flavors of deviled eggs. Use it as an appetizer with crackers or simply use it to make a sandwich with your favorite bread.

Tip: Substitute mayonnaise for nonfat Greek yogurt for a healthier version.

Ingredients

• 8 large hard-boiled eggs, chopped
• 2 stalks celery, chopped
• 8 oz cooked ham, finely chopped
• 1/3 cup mayonnaise
• 2 Tbsp prepared yellow mustard
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 4 Tbsp sweet pickle relish
• 1/2 tsp paprika
• 1 tsp apple cider vinegar

Preparation

Step 1

Place the eggs, celery, and ham in a mixing bowl; set aside.

Mix the mayonnaise, mustard, salt, pepper, pickle relish, paprika, and vinegar in a medium-sized bowl thoroughly until fully combined.

Pour the mayonnaise mixture over the eggs, celery, and ham and toss gently.