If using cooked ham, finely chop it (or pulse briefly in a food processor—don’t overdo it). Finely chop the hard-boiled eggs, celery, onion, and parsley.
Step 2: Make the Dressing
In a small bowl, whisk together:
- Mayonnaise
- Dijon mustard
- Yellow mustard
- Worcestershire sauce
- Hot sauce (if using)
- Paprika
- Salt and pepper
Step 3: Combine
In a medium bowl, combine:
- Chopped ham
- Chopped eggs
- Celery
- Onion
- Pickle relish
- Parsley
Add the dressing and stir until everything is well coated.
Step 4: Chill
Cover and refrigerate for at least 30 minutes (2 hours is even better). The flavors need time to meld.
Step 5: Serve
Serve on bread, croissants, crackers, or lettuce cups. Garnish with a sprinkle of paprika.
Pro-Tips for Deviled Ham Perfection
1. Chop Finely, Not Mushy
The ideal texture is finely chopped, not pureed. You want some texture, not a paste.
2. Use Good Mayonnaise
Full-fat, quality mayo makes a difference. This is not the time for low-fat substitutes.
3. Let It Chill
Those 30 minutes in the fridge are non-negotiable. The flavors meld and deepen.
4. Adjust the Kick
Like it spicier? Add more hot sauce or a pinch of cayenne. Prefer it mild? Skip the hot sauce.
5. Make It a Day Ahead
This salad is even better the next day. Make it 24 hours in advance for maximum flavor.
6. Use Leftover Ham
This is the perfect way to use up holiday ham. Christmas ham becomes New Year’s lunch.
