This Deviled Ham Salad is more than just a sandwich filling — it’s a bite of nostalgia, a clever use for leftovers, and one of the most craveable spreads you’ll ever make.
Inspired by my grandma’s old-school recipe (with a few flavor upgrades), this version is creamy, zesty, and just the right amount of spicy, making it perfect for everything from weekday lunches to party appetizers. Best part? You only need 6 ingredients and 10 minutes to make it happen.
Whether you spread it on toast, tuck it into a wrap, or scoop it up with crackers, this dish is guaranteed to disappear fast.
Why You’ll Love This Recipe
-
✅ Super easy – Just chop, mix, and serve
-
✅ Leftover magic – Transforms leftover ham into something brand new
-
✅ Creamy & spicy – Balanced flavor with a tangy twist
-
✅ No cooking required – A heat-free meal in under 10 minutes
-
✅ Family favorite – Kid-approved and party-friendly
Ingredients Needed (Makes 4–6 servings)
-
2 cups finely chopped cooked ham
-
½ cup mayonnaise
-
2 tablespoons Dijon mustard (or yellow, if preferred)
-
1 tablespoon sweet pickle relish (or chopped pickles)
-
½ teaspoon paprika or cayenne (adjust to taste)
-
1 tablespoon finely chopped onion (optional, for extra zing)
-
Salt and pepper, to taste
-
Optional garnish: chopped chives or fresh parsley
How to Make Deviled Ham Salad
-
Chop the Ham:
Use a sharp knife or food processor to finely mince the cooked ham. The texture should be soft but still slightly chunky — not pureed. -
Mix the Ingredients:
In a medium bowl, combine the ham, mayo, mustard, relish, paprika, and onion (if using). Stir until creamy and well-blended. -
Taste & Adjust:
Add salt, pepper, or more paprika to suit your flavor preferences. -
Chill or Serve:
You can serve immediately, but the flavor improves after chilling for 30–60 minutes. This gives the spices time to mingle.
Serving Suggestions
-
As a classic sandwich on white bread with lettuce and tomato
-
In tortilla wraps with crunchy veggies
-
Scooped into celery sticks or bell pepper boats for a low-carb snack
-
As a cracker dip at parties
-
Slathered on toasted baguette rounds for easy canapés
Tips & Variations
-
Make it smoky: Add a dash of smoked paprika or chopped bacon
-
For extra heat: Stir in a teaspoon of hot sauce or horseradish
-
Sweet and tangy: Try honey mustard instead of Dijon for a milder version
-
Lighter option: Use Greek yogurt in place of half the mayo
Storage Notes
-
Store in an airtight container in the fridge for up to 4 days
-
Not freezer-friendly — mayo-based salads can separate after thawing
Make-Ahead Friendly!
This is a fantastic make-ahead dish — it actually tastes even better the next day once the flavors meld. Keep a batch in the fridge for quick lunches or last-minute guests.