Ham And Egg Salad Recipes

Steps:

• Shred the ham using the shredding blade on a food processor.
• Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
• Refrigerate 2 hours before serving.

Steps:

• Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
• To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

Steps:

• For the salad: Add the mayonnaise, red onion, mustard, sriracha seasoning, cherry peppers, scallions and a few grinds of black pepper to a large bowl and fold together. Add the eggs and fold gently, then add the ham and fold in. Refrigerate for at least 30 minutes before serving.
• For sandwiches: Make sandwiches on white toast with egg salad, lettuce, tomato and onion.

Steps:

• Combine eggs, ham, celery, onion, mayonnaise, mustard, salt and pepper; spread on six slices of bread. Top with remaining bread and set aside. In a bowl, whisk batter ingredients until well blended., Heat about 1/2 in. of oil in a large deep skillet. Dip sandwiches into batter. Fry in hot oil for 3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Combine all ingredients.
• Cover and chill.

Steps:

• Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely.
• Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes.
• Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it's chilled.

Steps:

• Brush both sides of bread with oil.
• Toast in 350F oven about 5 minutes a side.
• Cut garlic in half and rub over both sides.
• cut toast into 1/2" croutons.
• Cut ham into matchsticks.
• Tear lettuce into pieces and put in salad bowl.
• Top salad with quartered eggs, ham, tomatoes and croutons.
• Shake lemon juice, anchovy paste, salt and pepper to taste in a small jar.
• Add 6 Tbs oil and shake again.
• Pour dressing over salad, toss gently and sprinkle with parmesan Serve.

Steps:

• Either boil your eggs, cool them, and peel them, or continue on to the next steps.
• Cut the eggs in half lengthwise, and remove the yolks, reserving the whites.
• In a large bowl, mix the yolks with the mustard, salt, pepper, pepper sauce, mayonnaise, capers, celery and onions.
• In a small bowl, coarsely chop the egg whites, add the ham, and then blend this mixture into the seasoned yolks.
• Cover and refrigerate for several hours, until ready to serve.

Steps:

• In medium bowl, mix all ingredients except lettuce and bread.
• Place lettuce leaf on 4 of the bread slices. Spoon egg mixture onto lettuce. Top with remaining bread.

Steps:

• In a medium bowl, mix together all but the bread; blend well.
• Cover and chill 30 minutes.
• Spread egg salad evenly on 3 slices of toast, top with remaining slices of toast.

Steps:

• Place all ingredients except mayo into food processor and process to desired consistancy.
• Remove to a bowl and stir in the mayonnaise.
• Serve w/ crackers, veegies, etc, or spread on a sandwich.

Steps:

• Mix together all ingredients except crackers.
• Spoon into a container.
• Pack into lunch box with chiller brick.
• Pack crackers seperately.

Steps:

• Combine all ingredients, adding enough french dressing to moisten.
• Chill thouroughly and serve on salad greens.

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
• Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.