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–+ servings
A bowl of homemade Ham Salad featuring diced ham, celery, pickles, and herbs sits on a gray countertop, garnished with parsley and surrounded by festive decorations.

Ham Salad

I love making Ham Salad because it's the easiest way to use up leftover ham when I want something better than basic sandwiches. It's creamy and tangy with plenty of crunch from celery and pickles, plus hard-boiled eggs that make it actually filling. I make it after Easter and Christmas dinners, for quick lunches, game day spreads, potlucks, and picnics. It stays fresh in the fridge for 4 to 5 days.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Lunch, Salad, Snack
Cuisine American
Servings 8
Calories 229 kcal

Equipment

Ingredients
 
 

  • 3 cups cooked ham finely chopped
  • 1 cup celery finely diced
  • 2 hard-boiled eggs finely chopped
  • ¾ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dill pickles chopped
  • Black pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Add the cooked ham to a food processor and pulse a few times until finely chopped — aim for small pieces, not a paste.
    3 cups cooked ham
  • Transfer the chopped ham to a medium mixing bowl. Add the celery, eggs, mayonnaise, Dijon mustard, dill pickles, and a pinch of black pepper. Stir until everything is evenly combined. Taste and adjust seasoning if needed.
    1 cup celery, 2 hard-boiled eggs, ¾ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons dill pickles, Black pepper
  • Garnish with fresh parsley and serve chilled with crackers, chips, or use as a filling for sandwiches.
    Fresh parsley

Video

Notes

I've learned a few things making this ham salad that help it turn out perfect every time.
Pulse, don't blend: Stop pulsing the ham when you still see small chunks. Over-processing turns it into a paste that loses its texture and makes the salad mushy.
Dice everything small: Chop the celery, eggs, and pickles into small, uniform pieces so every bite has a balanced mix of flavors and textures.
Taste and adjust tang to your liking: If you want a sharper flavor, stir in another teaspoon of Dijon or a splash of dill pickle juice along with the chopped pickles for more punch.
Add salt if needed: If your ham isn't salty enough, add a pinch of salt until you reach your desired level of saltiness.
Use leftover holiday ham: This simple ham salad recipe is perfect for using up leftover ham from Easter, Christmas, or any family gathering. The ham is already cooked and seasoned, so it adds great flavor.
Make ahead and store properly: You can make ham salad up to 4 to 5 days in advance and refrigerate it in an airtight container to keep it fresh. The longer it chills, the better it tastes. The mayo in it doesn't freeze or thaw well, though, so freezing isn't recommended.

Nutrition

Calories: 229kcalCarbohydrates: 1gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 86mgSodium: 699mgPotassium: 179mgFiber: 0.3gSugar: 1gVitamin A: 143IUVitamin C: 10mgCalcium: 19mgIron: 1mg
Keyword Ham Salad
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