15-Minute Southern Ham and Egg Salad
Chopped baked ham and hard-boiled eggs combined with mayonnaise, green onion, celery, and Creole seasonings. This chilled salad develops deeper flavor after refrigerating for at least an hour. Serve as a sandwich filling, on toast points, or with crackers for a classic Southern lunch.
Ingredients
- 1 ½ cup baked ham, choppeddiced turkey breast1:1poultry
milder flavor
- 4 hard-boiled eggs, choppedtofu0.5:1plant-basedeggs-freeadds soy
texture differs, adds protein
- 1 green onion, sliced
- 1 rib celery, chopped
- ⅝ cup mayonnaise
- 1 teaspoon Creole, spicy brown, or yellow mustard
- ¼ teaspoon Creole or Cajun seasoning(optional)
- ¼ teaspoon black pepper, freshly cracked
- ½ tablespoon dried parsley
Instructions
- 1
Combine ham, eggs, green onion, celery, mayonnaise, mustard, Creole or Cajun seasoning, black pepper, and dried parsley in a medium bowl
- 2
Cover and refrigerate for at least an hour to allow flavors to meld
- 3
Serve as a sandwich filling on bread, with toast points, or with crackers
Tips
Add mayonnaise gradually and adjust to desired creaminess
Chill for at least an hour before serving for best flavor development
Mustard and seasoning are adjustable to taste preference
Good to Know
Cover and refrigerate up to 3 days in an airtight container
Prepare up to 1 day ahead; flavors meld and develop overnight
Serve chilled on bread, toast points, or with crackers. Also works on lettuce cups or as a filling for deviled eggs.
Common Mistakes
Do not skip the refrigeration step to avoid flat, unblended flavors
Add mayonnaise gradually to avoid an overly creamy texture
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavor