Ingredients:
- 10 oz (300 g) Cooked Ham (quality cured leg ham)
- 3 Large Eggs, hard-boiled, peeled, and cooled
- 1 stalk Celery, finely diced
- 2 tbsp Red Onion or Shallot, finely minced
- 2 tbsp Sweet Pickle Relish (drained slightly)
- 1/2 cup (120 ml) Mayonnaise (full-fat)
- 1 tsp (5 ml) Dijon Mustard
- 1/2 tsp (2.5 ml) Fresh Lemon Juice
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp Kosher Salt (if needed)
- Pinch Paprika (optional garnish)
Instructions:
- Boil the Eggs: Place eggs in a saucepan, cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 8-10 minutes. Immediately drain and plunge into an ice bath to stop cooking. Peel and roughly chop them once cooled.
- Process the Ham: Cut the chilled ham into 1-inch cubes. Place in the food processor. Pulse 5-8 times until the ham is finely chopped but still has texture—do not process into a paste. (Alternatively, dice the ham finely with a knife.)
- Combine Vegetables: In a large bowl, combine the finely chopped celery, minced onion/shallot, and the drained sweet pickle relish.
- Create the Binder: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Add pepper. (Hold the salt until tasting later.)
- Combine Ingredients: Add the processed ham and the chopped hard-boiled eggs to the bowl with the vegetables.
- Fold Gently: Pour the mayonnaise mixture over the ham mixture. Using a rubber spatula, gently fold all the ingredients together until everything is evenly coated. Be careful not to mash the eggs.
- Chill Mandatory: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This allows the flavors to meld and the salad to firm up. This step is non-negotiable for the best result.
- Final Adjustments: After chilling, give the salad a final stir. Taste, and adjust seasoning (add salt if necessary or a touch more lemon juice for brightness).
- Serve: Garnish with a sprinkle of paprika or fresh parsley if desired. Serve on sandwiches, crackers, or as part of a platter.