Saturday, November 28, 2009

Southern Ham and Egg Salad

Chopped cooked ham, typically leftover from a holiday ham, and boiled eggs, come together with celery, green onion, mayo, mustard and a little Cajun seasoning, for a southern favorite - Ham and Egg Salad. Easy and delicious!

Southern Ham and Egg Salad

Here's another one of my favorite egg salad recipes, made with ham and a perfect sandwich filling to utilize leftover holiday ham. If you don't have leftover ham or ham that you've previously frozen, just pick up a ham steak from the meat department, or ask the deli to slice you a 1/4 to 1/2 inch slice of ham. That's what I do!

Other than what is contained in the Cajun seasoning, I don't add any additional salt since ham tends to be on the salty side already. You can, of course, simply omit the Cajun seasoning. As always, taste and adjust seasonings to your liking. Simple and delicious.

Here's how to make it.

Recipe: Southern Ham and Egg Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 1 hour | Yield: About 4 servings

  • 1-1/2 to 2 cups of chopped ham
  • 4 boiled eggs, chopped
  • 1 green onion, sliced
  • 1 stalk of celery, chopped
  • 2/3 cup of mayonnaise, or as needed
  • 1/4 teaspoon of spicy brown or yellow mustard, or to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1 tablespoon of dried parsley

Combine all of the ingredients in a medium bowl, cover and refrigerate for at least an hour to allow the flavors to meld. Serve as a sandwich filling on bread, with toast points or crackers.

Ham Pasta Salad Variation: This also makes a great base for a pasta salad. Simply cook and drain a pound of your favorite pasta - bowties, medium shells, macaroni, rotini or any other medium cut pasta is good. Use your favorite pasta salad add-ins in 1/2 cup to 1 cup increments to taste - shredded or cubed hard cheeses (cheddar, monterey jack, Swiss, colby, etc.), thawed, frozen peas, sliced olives, chopped carrot, cucumber, green, red or yellow pepper, pickles, jalapeno, halved cherry or grape tomatoes.   Increase mayonnaise as needed, or a homemade or commercial Ranch dressing is an excellent swap too. I like to add a splash of pickle juice to mine and also moisten it with a splash or two of milk.


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©Deep South Dish
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Posted by on November 28, 2009

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  1. I have got to look for this slap ya momma seasoning, must be wonderful and obviously so versatile.

  2. Nice one Mary. BTW I received the coupon, thanks again.

  3. You know, you could also use turkey or chicken deli or lunch-meat in this salad too.


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