KITCHMENOW

Ingredients:

• 1 ½ – 2 pounds cooked ham, trimmed of fat and diced (about 4 cups)
• 2 stalks celery, finely chopped
• 2 hard-boiled eggs, chopped
• ¼ cup finely minced yellow onion (optional)
• 1 tablespoon Dijon mustard
• ¾ cup mayonnaise (add more for a creamier consistency)
• 1 tablespoon dill pickle relish, drained (optional)
• Salt and freshly ground black pepper to taste
• Paprika (for garnish, optional)

Instructions:

1. Prepare the Ham: In a food processor, pulse the diced ham until finely minced. You can also chop the ham by hand, but pulsing it helps achieve a smoother texture. Be careful not to over-process, you don’t want a puree.

2. Combine the Ingredients: In a large bowl, combine the minced ham, chopped celery, chopped eggs (if using), minced onion (if using), Dijon mustard, mayonnaise, and pickle relish (if using).

3. Seasoning: Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.

4. Chill and Serve: Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld.

5. Serving Suggestions: Deviled ham salad can be enjoyed in a variety of ways:

   • As a dip: Serve with crackers, breadsticks, or vegetables for dipping.
   • On Deviled Eggs: Pipe or spoon the mixture into the centers of halved, deviled eggs.
   • As a Sandwich Spread: Spread on bread for a delicious and satisfying lunch.

Tips:

• Customization: Feel free to adjust the ingredients to your liking. You can add a pinch of cayenne pepper for a kick, or some chopped fresh herbs like parsley or chives for a brighter flavor.
• Creamy or Chunky: If you prefer a creamier texture, add more mayonnaise. For a chunkier version, use less mayonnaise.
• Leftovers: Deviled ham salad will stay fresh in the refrigerator for up to 3 days.