Deviled Ham Salad: A Timeless Southern Classic

 A timeless Southern classic – perfect for sandwiches, crackers, or lettuce cups.

Ingredients

For the salad:

• 2 cups finely chopped cooked ham (about 12 oz)

• 2 hard-boiled eggs, peeled and finely chopped

• ¼ cup finely diced celery (about 1 stalk)

• 2 tbsp finely diced red onion or sweet onion

• 2 tbsp sweet pickle relish (or finely chopped pickles)

• 1 tbsp fresh parsley, chopped

For the "deviled" dressing:

• ½ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp yellow mustard

• 1 tsp Worcestershire sauce

• 1 tsp apple cider vinegar

• ½ tsp hot sauce (adjust to taste)

• ½ tsp paprika (plus more for garnish)

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Salt and black pepper to taste

For serving:

• Bread, croissants, or crackers

• Lettuce leaves

• Fresh tomato slices

Instructions

1. Prep the ham
Finely chop the cooked ham (or pulse briefly in a food processor – do not overdo it). If using canned ham, drain and flake with a fork. You want texture, not paste.

2. Prep the eggs and vegetables
Finely chop the hard-boiled eggs, celery, onion, and parsley.

3. Make the dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, Worcestershire sauce, apple cider vinegar, hot sauce, paprika, garlic powder, onion powder, salt, and pepper.

4. Combine
In a large bowl, combine the chopped ham, chopped eggs, celery, onion, pickle relish, and parsley. Add the dressing and stir until everything is well coated.

5. Chill
Cover and refrigerate for at least 30 minutes (2 hours is better) to allow flavors to meld.

6. Serve
Serve on bread, croissants, crackers, or lettuce cups. Garnish with a sprinkle of paprika.

You Must Know

• Texture matters – chop, don’t purée. The salad should be chunky, not pasty.

• Chill time is essential – the flavors need time to meld for the best taste.

• Customize the heat – adjust hot sauce to your preference.