Ham and Egg Salad Sandwich Spread

Ham and Egg Salad Sandwich Spread

4 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    2 h 20 m
Recipe by  JennyB

“This is a twist on traditional ham salad recipes for those of you who prefer dill pickles over sweet. Serve on pumpernickel bread with fresh alfalfa sprouts!”

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Adjust Servings

Original recipe yields 8 servings



  1. Shred the ham using the shredding blade on a food processor.
  2. Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
  3. Refrigerate 2 hours before serving.

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Reviews (4)

Rate This Recipe
Sarah Jo

Sarah Jo

I did not have dill pickle relish but I did have garlic dills, I used four full garlic dill pickles in this recipe. I also added a couple good shakes of Frank's Hot Sauce. I made no other changes. For us, this was a little too mayonnaise-y though the combination of ingredients is fantastic. I will make this again but I will cut back the mayonnaise. I loved that this recipe called for light mayonnaise.



This is the best ham salad I have ever eaten. I say that because I don't particularly care for ham salad yet this was good. I used hamburger dills only because I didn't have any dill pickle relish. I really liked the mayo/Dijon dressing.



This is great for Easter leftovers! My modifications: Used more egg than ham, chopped up a dill pickle instead of using relish, used horseradish mustard, omitted the onion, added tarragon and celery seed. Yum!

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Amount Per Serving (8 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 934 mg
  • 37%

Based on a 2,000 calorie diet



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Ham Salad Spread


next recipe:

Fresh Summertime Bow-Tie Ham Salad