Deviled Ham Salad

Step 3: Add Seasonings

Stir in paprika, garlic powder, cayenne pepper, and horseradish (if using). This is where the “deviled” part comes from—the bold spices that give the salad its characteristic zing. Adjust the amounts depending on how spicy or smoky you prefer it.

Step 4: Fold in the Ham and Vegetables

Add the minced ham to the seasoned mayo mixture. Then, mix in the green onions, celery, and relish. Stir until everything is well coated and evenly distributed.

• Tip: If the mixture looks too thick, add a little more mayo or even a splash of pickle juice to loosen it up.

Step 5: Taste and Adjust

Before serving, taste your ham salad and adjust the seasonings. Add more mustard for tang, relish for sweetness, or cayenne for heat. A little salt and freshly cracked pepper can also balance the flavors.

Step 6: Chill and Serve

Cover the bowl and let the ham salad chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together beautifully.

Serve your deviled ham salad in one of these ways:

• Spread on crackers as a party appetizer.
• Stuffed into celery sticks for a crunchy, low-carb snack.
• As a sandwich filling with lettuce and tomato.
• Rolled into a tortilla wrap for an easy lunch.

Tips for the Best Deviled Ham Salad

1. Texture Balance: Keep some tiny ham chunks for a meaty bite instead of pureeing it too smooth.
2. Flavor Boost: A splash of hot sauce or a squeeze of lemon juice can brighten the flavor.
3. Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving, as the mixture may settle.
4. Make-Ahead Friendly: This recipe tastes even better the next day once the flavors deepen.

Final Thoughts

Deviled ham salad is proof that simple ingredients can be transformed into something irresistibly delicious. It’s versatile, quick to prepare, and works as both a comforting classic and a creative base for modern twists. Whether you’re using holiday leftovers or just craving something savory and spicy, this dish is sure to become a repeat favorite.

Would you like me to also create a variation guide (like Southern-style with boiled eggs, or Mediterranean-style with olives and herbs) so you can switch up the flavors?