Mom’s Dilled Ham Salad

My mother is a fabulous cook. Always has been. I love cooking with her. It’s so much fun to have another creative mind in the kitchen. My mother rarely follows a recipe and is the expert when it comes to making many family favorites I grew up with. Most of these recipes are so familiar to me now I often forget how incredibly tasty they are! Thankfully, she always obliges me when we’re together.

I was reminded of a particular specialty of hers when she came to visit last spring. One day we were trying to figure out what to have for lunch. Mom opened the fridge, grabbed some leftover ham, an onion, pickles and the food processor and 10 minutes later we had a feast of ham salad! M loved it so much he ate about 3 servings in one sitting. A day later he cleaned us out. (And that’s saying a lot since my mother and I share the same affliction of cooking for 3x more people than are actually there!)

Now I don’t often repeat a lot of dishes. However, M asked for “Mom’s Ham Salad” on more than one occasion and since it is such a breeze to make it quickly became my go-to meal. I’ve changed it up a little from Mom’s original version but it is essentially the same. Good thing she appreciates improvisation!

Ingredients:

  • ½ medium white onion, cut in large chunks
  • 8 baby dill gherkins
  • 1 pound cooked ham, cut into large chunks
  • 2 hardboiled eggs + 4 hardboiled egg whites*
  • 1/4 cup light mayonnaise
  • 3 Tablespoons chopped fresh dill
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • Juice of 1 small lemon

 

Directions:

Place the onion in the food processor on medium for about 10-15 seconds or until finely chopped. Transfer to a large bowl.

Place the gherkins in the food processor and repeat as for the onion. Transfer to the bowl with the onion.

Place the ham in the food processor on high for about 20-30 seconds or until finely chopped. Transfer to the bowl with the onion and gherkins.

Place the eggs and egg whites in the food processor and pulse 5-8 times until finely chopped. Transfer to the bowl with the other ingredients.

Add the remaining ingredients to the bowl and mix well with a rubber spatula. Serve with crackers or on whole wheat bread for a sandwich.

 

Servings: 8      Serving Size: about 1/3 cup

Calories: 111               Fat: 5.2g          Sat. Fat: 1.7g   Carbs: 1.8g

Sodium: 1154mg         Fiber: .3g         Sugar: 1.3g      Protein: 14.5g

 

*NOTE:  Hard-boil eggs by placing eggs in a single layer in a pot and covering with water. Cook on stove on high until boiling. Cover and remove from heat. Let sit 8 minutes. Drain carefully and cover with cold water. Drain and repeat until eggs are cool. You can also use an ice bath or refrigerate. Eggs are easier to peel when they are cold.

 

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Hi! I'm Barbara and yes, I cook! Welcome to my world of mouth-watering delicious food that you don't have to feel guilty about.
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