Best 12 Egg And Ham Salad Recipes

HAM AND EGG SALAD SANDWICH SPREAD

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.

HAM AND EGG SALAD

Steps:

• Combine all ingredients.
• Cover and chill.

GRILLED HAM AND EGG SALAD SANDWICHES

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.

SUNNY'S QUICK HAM AND EGG SALAD

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.

ASPARAGUS, HAM, AND POACHED EGG SALAD

Steps:

• Prepare a large bowl of ice water.
• Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
• Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
• With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
• Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
• Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
• Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

SPINACH SALAD WITH HAM AND EGG

Steps:

• In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

LITE HAM EGG AND POTATO SALAD

Steps:

• Bring a pot of water to the boil and boil potatoes for 15 minutes.
• Add eggs to the pot.
• Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.
• Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.
• Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.
• Meanwhile, dice the cooled boiled potatoes into 1cm cubes.
• Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.
• Finely chop and add the spring onions/scallions.
• Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.
• Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.
• In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.
• Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.
• Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.

HAM AND DEVILED EGG SALAD SPREAD

Steps:

• 1. Mash eggs til they are chunked small. Stir in spices, celery, green onion and ham. Stir in mustard and mayonnaise til well mixed.

HAM AND EGG-SALAD HEROES

Steps:

• Mix egg salad, smoked ham, green onions, and tarragon in medium bowl. If the egg salad seems dry, stir in additional mayonnaise by tablespoonfuls. Season to taste with salt and pepper. Divide egg- salad mixture among bottom halves of rolls. Top with bell pepper rings, lettuce leaves, and top halves of rolls. Cut each sandwich in half and serve.

HAM AND EGG SALAD WITH CRACKERS

Steps:

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

ROMAINE, HAM, AND EGG SALAD

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.

EGG AND HAM SALAD

Steps:

• Mix all in bowl and refrigerate 30 minutes before use.