This easy and healthy ham and egg salad with pickles is great for a quick meal and can be eaten on its own or used as a filling in a wrap or sandwich. As it is, this egg salad is high in protein, low-carb, keto and paleo-friendly. It’s a great way to enjoy leftover hard-boiled eggs.
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If you’re looking for a simple and healthy salad with ham and eggs, this little recipe is for you. It’s a simple and quick-to-make salad with boiled eggs, ham, pickles, a little onion for sharpness, and mayonnaise. Once you have hard-boiled eggs, this dish comes together in 5 minutes!
I sometimes make it as a light, protein-rich breakfast or a post-workout grab. If you wanted to turn it into a more substantial meal, this egg salad can be used as a filling in a wrap or sandwich OR you can serve it on top of some quinoa, pasta or jacket potato.
It’s also a good recipe to use up any leftover hard-boiled eggs or ham such as during Easter or Christmas, from this pineapple and rum glazed ham,or if you’ve made a bunch as part of meal prep. You might also like this Italian chopped salad with ham.
How To Make Ham & Egg Salad
Guys, this is the simplest recipe ever! The full recipe card is below but here are the basic steps.
- First, you need hard-boiled eggs. So, bring a small pot of water to a boil and submerge your medium to large eggs with a spoon. I cook mine for 9 minutes for the yolk to be just a tiny bit jammy. If you like your eggs properly HARD-boiled, go for 10-12 minutes.
- Drain and submerged the cooked eggs under cold water as soon as possible. Once the water gets warm, refill it with cold water again. Allow the eggs to cool slightly before peeling.
- To make this egg salad, you will need good quality ham of choice and some gherkins or pickles. I also like a little finely diced red onion for sharpness and aroma (and it’s good for you) but you can go without or you can adjust the amount used. Green onions or chives are great substitutes.
- Mayonnaise and a little pepper are all I use for the egg salad dressing. You could make it with sour cream and a little salt and mustard if avoiding mayonnaise.
- Chop everything up and mix it. That’s it!
Serving Suggestions
- If I want a low-carb meal, I serve this egg and ham salad with some lettuce leaves and maybe extra salad vegetables like cucumbers or cherry tomatoes.
- Spread this egg salad as a topping on some toasted sourdough bread or use it as a filling in a sandwich or wrap. You can add shredded lettuce or extra cheese.
- Use it as a topping on a jacket potato or roasted sweet potatoes. It’s also nice to toss through some cooked pasta or serve a little quinoa.
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Ingredients
- 2 large eggs
- 2 oz. ham good quality, chopped (60 g)
- 2-3 small pickled gherkins diced (or 1 medium dill pickle, diced)
- 1/4 small red onion finely diced (you can use less or more onion)
- 2 tablespoons mayonnaise
- 1/4 teaspoon pepper
- A pinch of salt if desired
- Optional: a few lettuce leaves
Instructions
- Make hard-boiled eggs. Bring a small pot of water to a boil and submerge your medium to large eggs with a spoon. Cook for 9 minutes for the yolk to be just a tiny bit jammy, or 10-12 minutes if you like your eggs properly HARD-boiled.
- Drain and submerged the cooked eggs under cold water as soon as possible. Once the water gets warm, refill it with cold water again. Allow the eggs to cool slightly before peeling.
- Chop the ham, pickles and finely diced red onions. Dice the hard-boiled eggs slightly larger. Combine everything in a bowl with mayonnaise and a little black pepper. Mix and serve.
Notes
Nutrition
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Thank you for sharing this recipe. Great way to use leftover ham. My husband loved it.