Ham and Egg Salad

  • Servings: 4

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  • 6 hard-cooked eggs
  • Salt and freshly ground black pepper
  • 2 ounces thinly sliced baked ham
  • 1 small scallion with 1 inch of green, finely chopped
  • 1 tablespoon finely diced red bell pepper
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon Mustard

How to make this recipe

  1. Quarter the eggs, then coarsely chop them. Place them in a bowl and season with salt and pepper. Shred the ham and add it to the eggs along with the scallion, red bell pepper and parsley. Mix together with a fork. 2. In a separate bowl, combine the mayonnaise and the mustard. Fold the mixture into the salad and serve immediately, or cover and refrigerate for up to 2 days.

Contributed By Published June 1998

484885 recipes/ham-and-egg-salad 2013-12-06T23:31:30+00:00 Sheila Lukins summer|american|salads june-1998,summer,meat,salads,american,sheila lukins recipes,ham-and-egg-salad 484885

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