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HOLIDAY: National Egg Salad Week

egg-ham-salad-davidvenableQVC-230

Deviled ham-and-egg salad. Photo courtesy QVC.

  It’s National Egg Salad Week. Here’s a different way to enjoy “ham and eggs”—as deviled egg and ham salad.

QVC’s chef David Venable sent this deviled egg and ham salad recipe as a way to use leftover Easter ham, but there’s no time like the present.

You may like it so much that you’ll eagerly await Easter ham leftovers. According to David, it tastes so good that “no one will complain about day two, or even three, of leftovers!”

RECIPE: DEVILED EGG & HAM SALAD

Ingredients

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

    1. PLACE the eggs, celery, and ham in a large mixing bowl; set aside.

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

    3. POUR the mayonnaise mixture over the eggs, celery, and ham and toss gently.
     
    MORE EGG SALAD RECIPES

    Here’s a wealth of egg salad recipes, including an ingredients template to make your own signature egg salad.

      





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