Quick Ham and Egg Salad recipe on The Dinner Recipe is a creamy, high‑protein salad with chopped hard‑boiled eggs, diced ham, and a tangy Dijon–lemon mayo dressing, ready in about 25 minutes for 4 servings.
Key details
- Author: Komal Laxmi
- Category: Dinner Recipes; Course: Salad; Cuisine: American.
- Prep time: 15 minutes; Cook time (eggs): 10 minutes; Total: 25 minutes; Servings: 4 people; about 235 calories per serving.
Ingredients (1× batch)
- 6 large eggs
- 1 cup cooked ham, diced (about 150 g)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 2 tablespoons chopped green onions or chives
- ¼ cup finely diced celery
- ¼ cup finely diced red bell pepper (optional, for color)
- Salt and black pepper to taste
- Lettuce leaves or bread, for serving.
Method
- Boil eggs: Cover eggs with cold water, bring to a boil, cover, turn off heat, let sit 10–12 minutes, then cool in cold water and peel; cut into small cubes.
- Prepare mix: In a large bowl combine chopped ham, green onions/chives, red bell pepper, and celery, then add diced eggs.
- Make dressing: Whisk mayonnaise, Dijon, lemon juice, salt, and pepper in a small bowl, then pour over the ham–egg mixture.
- Combine & chill: Fold gently until evenly coated; chill 15–30 minutes, then serve with crackers, in sandwiches, or on top of lettuce leaves.
Extras
Variations: Swap ham for chicken, turkey, or tofu; add a little shredded Swiss or cheddar for extra richness; keeps up to 2 days in an airtight container in the fridge.
Nutrition (per serving): about 235 kcal, 6 g protein, 23 g fat, very low carbs.
Quick Ham and Egg Salad
Ingredients
Method
- Step 1: Boil the Eggs
- Put the eggs in a pot and pour cold water over them.
- After bringing to a boil, cover and turn off the heat.
- After 10 to 12 minutes of sitting, run cold water over it to cool it down.
- Cut the eggs into tiny cubes after peeling them.
- Step 2: Prepare the Salad Mix
- Put the chopped ham, green onions, red bell pepper, and celery in a big bowl.
- To the bowl, add the diced boiled eggs.
- Step 3: Make the Dressing
- Mix the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl.
- Cover the gammon and egg mixture with the dressing.
- Step 4: Mix and Serve
- Fold everything together gently until it is coated evenly.
- For optimal flavour, chill for 15 to 30 minutes before serving.
- Serve with crackers, in a sandwich, or on top of lettuce leaves.
Nutrition
Tried this recipe?
Let us know how it was!Why You’ll Love Egg Salad Recipe
- Easy and quick: Ready in less than half an hour.
- Protein-rich: Ham and eggs combine to create a filling, substantial supper.
- Versatile: Savour it as an appetiser at a party, as a salad, or as a sandwich stuffing of Egg salad recipe.
- Make-ahead-friendly: keeps well in the refrigerator for up to two days.
FAQs
Can I use chicken or turkey with the gammon?
Indeed! For a lighter version, you may use chopped chicken, turkey or even tofu in place of the gammon.
What is the shelf life of gammon and egg salad?
Keep it in the fridge for up to two days in an airtight container.
Is there a way to make it healthier?
Is there a way to make it healthier?
With what can I serve this?
With what can I serve this?
Can I put cheese on it?
Indeed, adding a tiny bit of shredded Swiss or cheddar cheese gives it taste and richness.
Final Note Quick Ham and Egg Salad Recipe
This traditional comfort food, gammon and egg salad recipe is ideal for weekday lunches, picnics and brunches. It is a fantastic way to use up leftover gammon and cooked eggs and is tasty, creamy and incredibly customisable.
