This simple Petit Jean Meats Peppered Ham Salad has been a family favorite for so many years. It probably ranks in the top 5 of my husband’s favorite things that I make. And it is beyond simple! I use it for sandwiches with or without tomatoes and lettuce, served as a stuffing for fresh tomatoes during the summer, and molded for a leafy green salad centerpiece. I’ve also used it as the filling for Pâte à Choux and to replace the egg yolk in deviled eggs.
PEPPERED HAM SALAD
Author: Debbie Arnold | Dining with Debbie
In the bowl of a food processor, place the ham slices which have been roughly chopped (large pieces).
Pulse 5-8 times just until the ham is coarsely chopped. Do not puree.
Add in the hard boiled eggs and pulse 2-3 times; Add in the dill relish and the mayonnaise. Pulse just until blended.
This will keep several days in the refrigerator. You can easily vary the amounts of the ingredients to suit your family’s tastes.
*I use only 2 eggs, one whole and one just the white. My husband is not a huge egg fan.