THE RECIPE JOURNAL · Lunch
Egg Salad with Ham
This creamy and flavorful dish is perfect for a quick lunch or a light snack. Combining the richness of eggs with savory ham, it’s easy to make and always satisfying.
FROM THE KITCHEN • Egg Salad with Ham
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cutting the hard-boiled eggs in half and carefully scoop out the yolks into a bowl. Chop the egg whites roughly and set them aside for now. Mash the yolks with a fork, then stir in the mayonnaise, mustard, hot sauce, salt, and pepper until you get a smooth, creamy mixture. Gently fold in the chopped egg whites, ham, shallot, and celery until everything is well combined. If you prefer your salad a bit creamier, feel free to mix in a little extra mayo. Give it a final taste and adjust the seasoning if needed, then you’re ready to enjoy!
Why you’ll love it
This dish is a quick and satisfying meal that combines creamy eggs with savory ham. It's perfect for busy days and offers a comforting, protein-packed option that everyone can enjoy.
How to serve
Serve it chilled on fresh bread or crisp lettuce leaves for a light lunch. It also pairs well with crunchy pickles or a side of fresh fruit to balance the richness.
Storage & leftovers
Keep the salad in an airtight container in the refrigerator. It’s best eaten within two days to maintain freshness and prevent the eggs from becoming rubbery.
