Southern Ham and Egg Salad
©From the Kitchen of Deep South Dish
Prep time: 10 minutes
Inactive time: 1 hour
Yield: About 4 servings
1-1/2 to 2 cups of chopped ham
4 boiled eggs, chopped
1 green onion, sliced
1 stalk of celery, chopped
2/3 cup of mayonnaise, or as needed
1/4 teaspoon of spicy brown or yellow mustard, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of freshly cracked black pepper, or to taste
1 tablespoon of dried parsley
Combine all of the ingredients in a medium bowl, cover and refrigerate for at least an hour to allow the flavors to meld. Serve as a sandwich filling on bread, with toast points or crackers.
Ham Pasta Salad Variation: This also makes a great base for a pasta salad. Simply cook and drain a pound of your favorite pasta - bowties, medium shells, macaroni, rotini or any other medium cut pasta is good. Use your favorite pasta salad add-ins in 1/2 cup to 1 cup increments to taste - shredded or cubed hard cheeses (cheddar, Monterey jack, Swiss, Colby, etc.), thawed, frozen peas, sliced olives, chopped carrot, cucumber, green, red or yellow pepper, pickles, jalapeno, halved cherry or grape tomatoes. Increase mayonnaise as needed, or a homemade or commercial Ranch dressing is an excellent swap too. I like to add a splash of pickle juice to mine and also moisten it with a splash or two of milk.
God Bless and have a GREAT DAY!
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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