For the Salad:
8 oz cooked ham, finely chopped (or 1 can deviled ham spread)
2 hard-boiled eggs, peeled and finely chopped
¼ cup finely diced celery (about 1 stalk)
2 tablespoons finely diced red onion (or sweet onion)
2 tablespoons sweet pickle relish (or finely chopped pickles)
1 tablespoon fresh parsley, chopped
For the Dressing:
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (optional, for extra kick)
¼ teaspoon paprika (plus more for garnish)
Salt and black pepper to taste
For Serving:
Bread, croissants, or crackers
Lettuce leaves
Fresh tomato slices
The Method: Chop, Mix, Chill, Serve
Step 1: Prep the Ingredients
If using cooked ham, finely chop it (or pulse briefly in a food processor—don’t overdo it). Finely chop the hard-boiled eggs, celery, onion, and parsley.
Step 2: Make the Dressing
In a small bowl, whisk together:
Mayonnaise
Dijon mustard
Yellow mustard
Worcestershire sauce
Hot sauce (if using)
Paprika
Salt and pepper
Step 3: Combine
⏬️ Continued on the next page ⏬️
