Today I would like to share a recipe for ham and egg salad. I know when it’s so hot outside, I dread spending an hour in the kitchen making dinner. Instead, I tend to turn to easy dishes, especially cold ones, like this salad. Serve it on a big bun, alongside fresh watermelon and a green salad (and maybe some chips!), and you have a quick, easy, and delicious summer meal!
I made these hard-boiled eggs in the oven. Have you tried that method yet? You simply place one egg in each cavity of a muffin tin (I used a mini muffin tin) and place the eggs in a 350 degree oven. Bake for 30 minutes. Then place the hot eggs in a bowl of ice water for 10 minutes. The eggs will be done perfectly and the ice bath makes them peel so easily. Of course, these still take time to make, but I found it to be so much easier than boiling the eggs!
Since we had some leftover ham, I decided to toss it into the egg salad. It was a great decision! Mike and I both really enjoyed this salad and it was quite filling.
Ham and Egg Salad
Ingredients: 6 hard-boiled eggs 1/2 cup diced ham 2 Tablespoons pickle relish 1/2 cup mayonnaise salt and pepper, to taste
1. Chop hard-boiled eggs into small pieces.
2. Mix all ingredients in a small bowl. If necessary, add more mayonnaise to achieve desired creaminess.
3. Add salt and pepper to meet your desired taste.
Serve immediately or store in the fridge until you're ready to serve.
Thank you so much, Melissa for sharing this recipe with all of us! I know what I am making for our next picnic lunch... even if it is just sitting out on our deck for the afternoon. ;) Make sure you stop by Melissa's Cuisine to check out all of her yummy recipes!