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Deviled Ham Salad is a beloved classic in American cuisine, combining savory ham, creamy dressings, tangy pickles or relishes, and bold seasonings. It’s versatile, budget‑friendly, full of protein, and perfect for sandwiches, appetizers, or even as a side salad. Whether you want a low‑carb version, a vintage retro‑inspired spread, or a fresh twist for modern tastes, this article digs deep into what makes Deviled Ham Salad so enduring: the history, the ingredients, the techniques, nutrition, variations, serving ideas, and tips to make it your own.
The concept of ham salad and deviled ham has roots in preserving and making use of leftover meat in eras when wasting food was not an option. Deviling originally meant adding spices, heat, or zest. In the case of deviled ham, the meat (often less desirable cuts or leftovers) is ground, mixed with strong seasonings (mustards, spices), sometimes butter or fat, to make a spreadable or salad‑type mixture. Over time, different regions adapted the recipe: adding eggs, sweet or dill pickle relish, mayonnaise or mustard, sometimes hot sauce or paprika. The vintage cans of Underwood Deviled Ham made this kind of spread familiar to many households.
In mid‑20th century America, ham salad became a staple for picnics, potlucks, and family lunches. Its ability to stretch leftover cooked or cured ham made it economical. Home cooks often added what they had: onions, celery, pickles, mayonnaise, mustard. In retro cookbooks and home‑style recipe blogs, there is nostalgia for the “canned” deviled ham, but many prefer homemade versions for better flavor control and reduced saltiness.
To make a great Deviled Ham Salad, understanding each main ingredient and what it contributes is key.
Cooked ham (leftover, glazed, baked, or cured) is the base. It provides protein, umami, flavor, salt, and texture. Choosing ham with good flavor but not overly salty helps balance the spread. Fat content in ham contributes to richness. Using leftover holiday ham is common.
Hard‑boiled eggs are often added to make the salad more filling, add creaminess, richer texture, and protein. They can also mellow out strong flavors and add a different consistency.
These add crunch, freshness, texture contrast, acidity or tang to cut through the richness of ham and mayonnaise or mustard. Sweet vs dill relishes or pickles will dramatically affect flavor. Raw onion or scallion adds bite, celery adds crunch, sometimes bell pepper or other crunchy fresh vegetable is used.
Mayonnaise gives creaminess and fat, mustard (yellow, Dijon, spicy brown) gives tang, bite, heat. Sometimes prepared mustard, dry mustard, or powder is used. Some recipes add Worcestershire sauce, hot sauce, paprika, garlic powder, onion powder, smoked paprika or other spices for depth.
Black pepper, smoked paprika, garlic, onion powder, cayenne, ground cloves (in some “classic” deviled ham spreads), turmeric (for color), sometimes sugar, sometimes sweeteners in glazed ham. The seasoning profile determines whether your salad is mild, spicy, sweet, retro, or modern.
Some recipes call for a bit of ham broth, water, or even rendered fat from ham to adjust consistency. This helps if the mix is too dry.
Because Deviled Ham Salad is rich in ham and mayonnaise (and sometimes eggs), there are nutrition trade‑offs to consider: protein vs fat vs sodium vs calories.
Good source of protein, especially from ham and eggs. Helps with satiety.
Mayonnaise and sometimes fat from ham or added butter or rendered fat contribute saturated and unsaturated fats. A richer version can be high in fat calories.
One of the biggest concerns. Ham is often cured or glazed, which adds salt. Relish/pickles add sodium. Using low‑salt ham or reducing added sodium elsewhere helps.
Generally low unless sweet relish or sugar is added. Recipes labelled “low carb” or “keto” versions often modify relishes, avoid sweeteners, or choose unsweetened pickles.
Because of the rich ingredients, even moderate servings can provide significant calories. Portion control, adjusting fat content (e.g. light mayonnaise or partial replacements) can help.
Ham and eggs provide B vitamins, iron, zinc. Vegetables like celery, onions bring small amounts of vitamins, fiber. Pickles / relish may bring some vitamin K or antioxidants depending on ingredients.
Here is a foundational deviled ham salad recipe that balances flavor, richness, texture, and ease. You can adapt quantities to taste or dietary needs.
2 cups cooked ham, trimmed, chopped or minced
2 hard‑boiled eggs, chopped
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons sweet pickle relish or dill relish
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
Optional: hot sauce or cayenne pepper
Optional: 1‑2 tablespoons of ham broth or water
Optional garnish: chopped scallions, parsley, paprika
Prepare ingredients: hard boil eggs (if using), chop ham, dice onion, celery, drain relish.
In a large bowl or food processor, combine ham (minced or chopped), eggs, onion, celery.
In a smaller bowl, mix mayonnaise, mustard, relish, garlic powder, onion powder, pepper, and hot sauce if using. Taste and adjust.
Combine dressing mixture with ham‑egg mixture. If too thick, add ham broth or water, one tablespoon at a time.
Chill in refrigerator for at least 30 minutes to allow flavors to meld. Adjust seasoning just before serving.
Serve chilled: in sandwiches, on crackers, as a dip, spread on toast, etc.
There are many ways to adapt Deviled Ham Salad to suit dietary needs, flavor preferences, and creative presentation.
Use regular or low‑sugar ham, avoid sweet relishes, or use unsweetened pickle relish, reduce or omit sugar additions. Use full‑fat mayonnaise or avocado oil‑based mayo. Some recipes add extra fiber or non‑starchy vegetables.
Swap part of mayonnaise for Greek yogurt or sour cream to reduce fat. Use lean ham. Add more vegetables (celery, bell pepper, onion). Use low‑salt or reduced‑nitrite ham. Add herbs instead of heavy spices for flavor. Use yellow mustard instead of more processed prepared varieties. Add lemon juice or vinegar for tang and freshness.
Increase mustard heat (spicy brown or Dijon), add hot sauce or cayenne, smoked paprika, maybe a touch of chipotle or sriracha. Add chopped jalapeños or pepper for texture and heat.
Use sweet pickle relish or fruit‑based relishes (mango, apple chutney) for a sweet contrast. Add a little honey or maple syrup or sugar. Add dried fruits or apples finely chopped.
Parsley, chives, green onions, tarragon. Some recipes feature fresh dill. Or fresh peppers, bell peppers, or celery for color and crunch.
Some prefer a smooth, almost paste‑like spread; others like chunky version with visible pieces of ham, egg, celery. Using food processor vs hand chopping yields different texture.
Retro versions may imitate canned deviled ham (strong mustard, spices, more processed flavor), or vintage styles with cloves, turmeric, ground mustard, etc. Some cuisines might adapt with local spices.
More emphasis on eggs: deviled ham & egg salad versions often used to stretch the dish and increase richness/protein.
Deviled Ham Salad is very flexible. Here are ways to serve it:
On soft sliced bread, rolls, buns, brioche, or rye. Add lettuce, tomato, pickles. Toasted bread enhances texture.
Serve chilled with crackers, bagels, pretzels, or crusty bread. Also as part of charcuterie boards.
Use large lettuce leaves (iceberg, romaine, butter lettuce) to wrap the salad for low‑carb, fresh serving.
Serve as a dip with carrot sticks, celery, cucumber slices.
Place on a bed of mixed greens to transform into a more substantial meal.
Stuff hollowed tomatoes, bell peppers, or mini sweet peppers.
In deviled eggs, or scoop into stuffed celery, or spread inside rolled tortillas for snacks.
Because it travels OK chilled, it’s great for gatherings. Just keep it refrigerated until serving and give it a good stir if it separates.
If using leftover baked or glazed ham, taste before adding salt. If too salty, reduce other salt sources. If using canned ham or Underwood style, be conscious of processing and salt content.
Decide whether you want a paste‑like spread or chunky texture. Use food processor for smooth consistency, chop by hand for chunky. Mix textures (smooth base, chunks of ham or celery) for contrast.
Salt, sweet, tangy, spicy should be balanced. Taste before chilling; flavors intensify after resting.
Letting it rest for at least 30 minutes (or more) helps flavors meld. Chilling also firms up the spread. Always cover to prevent drying or absorbing odors.
Store in airtight container in fridge. Use within 3‑5 days. Because mayonnaise can separate or degrade in flavor, stirring before serving helps. Freezing is not generally recommended because mayo tends to separate.
Ham, eggs, dairy (mayo or yogurt) need safe refrigeration. Keep cold before serving