🛀🏽 🎮 👶 Ham and Egg Salad: Recipes 🦆 👩🏽‍💻 😳

Salads with ham and eggs exist in a wide variety. They are prepared both for everyday snacks and on the festive table. They can be high-calorie and satisfying or light and dietary. The most interesting recipes are presented below.

Easy option

Most often, salads with ham and egg (photos of some dishes are presented in the review) are seasoned with a large amount of mayonnaise or other heavy dressings. This turns healthy and healthy foods into fatty and high-calorie foods. Therefore, many will probably be interested in the option of a dish with a light filler. If desired, the salad, the recipe of which is described below, can not be seasoned at all. As such, it contains a lot of protein and healthy fats, as well as leafy greens and other high fiber vegetables. It is suitable for those who adhere to a ketogenic diet. To prepare this delicious snack, you will need:

a glass of chopped young spinach;
3 large champignons, sliced;
2 small seedless cucumbers, small cubes;
half ripe avocado, diced;
150 grams of smoked ham, cubes;
2 hard boiled eggs, coarsely chopped;
¼ cup chopped royal olives;
A quarter cup of Greek yogurt;
2 l Art. lemon juice;
1 liter Art. provencal herbs;
¼ tsp Himalayan salt;
½ tsp freshly ground black pepper.

How to cook it?

Put all the ingredients in a large bowl and mix gently until they are well combined. Pour the salad with ham and eggs dressing from lemon juice and yogurt. Serve immediately.

Mustard dressing option

An appetizer should not be difficult to prepare, harmful or too expensive. The main thing is to cook such salads that you can enjoy. Ham and eggs are natural foods that blend well with many ingredients, including crispy celery, green garlic, and spicy mustard. Such a salad with eggs and ham looks interesting because of the unusual greens. Green garlic is the ground part of a young plant that is very similar to leek green onions. It has a pungent taste and spicy aroma. If you can’t find this greens, use regular garlic or spring onions. In total you will need:

4 hard boiled eggs, peeled;
half a glass of ham, diced;
2 stalks of celery, chopped;
a quarter cup of mayonnaise
1 liter Art. spicy dark mustard;
one and a half teaspoons of chopped green garlic, or half a teaspoon of grated garlic, or a teaspoon of chopped finely green onion;
sea salt and pepper to taste.

How to make garlic salad?

In a medium bowl, chop the eggs with a sharp knife to the desired consistency. Add ham, celery, mayonnaise, mustard and garlic. Gently mix. Season to taste with sea salt and pepper. Serve on lettuce or in a sandwich. It is recommended to spread a thick layer of salad on a baguette cut lengthwise. If desired, it can be wrapped in pita bread and cut into slices.

Blue cheese option

This salad with ham, cheese and egg can be used as a delicious filling for sandwiches. In addition, you can place it on crackers or lettuce leaves. Its taste is interesting due to the toasted ham and spicy blue cheese. As a dressing, you can use a mixture of mayonnaise and Greek yogurt. This will help preserve the traditional taste and texture, while reducing the calorie content by adding a serving of protein. For this ham and egg salad recipe you will need:

3 l Art. Greek (or regular savory) yogurt;
3 l Art. mayonnaise;
1 liter Art. apple cider vinegar;
a quarter of l including salt, plus more to your liking;
freshly ground black pepper to your liking;
8 hard boiled eggs, chilled and diced;
8 slices of ham, fried to a crisp and cut into cubes;
70 grams of blue cheese, crumbled;
1 long cucumber, optional.

Cooking salad with spicy cheese

This salad with ham, cheese and egg is prepared like this. At the bottom of a large bowl, prepare a dressing by mixing yogurt, mayonnaise, vinegar, salt and pepper. Stir in the diced eggs, then put the ham and blue cheese. Try it and season with additional salt and pepper if desired. If you make a salad with ham, cheese, cucumber and egg, lay a layer of finely chopped cucumber on top of the ham. Serve on sandwiches, breadcrumbs or lettuce.

If you wish, you can make this egg salad using only mayonnaise or yogurt, and not a combination of these two components. Using one yogurt may require the addition of additional apple cider vinegar.

Option with corn

When it comes to light snacks, a ham and egg salad is the best choice. Complemented with cream cheese and jalapenos, it has a pleasant sharpness and delicate texture. Another advantage of this appetizer is that it only takes thirty minutes to cook. In total, you will need:

1 pack (230 grams) of Philadelphia cheese;
1 small jalapeno peppers;
1 liter including Worcestershire sauce;
One and a half glasses of finely chopped cucumbers;
1 can (340 ml) of corn, without liquid;
4 slices of fried ham, chopped;
3 tbsp. l grated parmesan cheese.

How to make this savory snack?

This salad with ham, eggs and corn is easy to prepare. Preheat the oven to 200 degrees. In a baking dish, place cream cheese, Worcestershire sauce and chopped jalapenos, mix thoroughly. Place in a preheated oven for twenty minutes.

In the large salad bowl, place the rest of the salad ingredients with ham, egg and cucumber, pour warm dressing.

Breakfast option

Salad is a good idea for breakfast. Of course, it can be eaten at any time of the day, but a combination of ham, eggs and vegetables can energize for a long time, so it is recommended to use it in the morning. And if you cook eggs in an egg cooker, you will save your time. In total, you will need:

3 cups chopped Beijing cabbage (without stems);
1 liter including red wine vinegar;
2 l including olive oil;
kosher salt;
ground black pepper, to taste;
2 large eggs;
4 slices of toasted ham, chopped;
60 grams of chopped avocado;
10 cherry tomatoes, cut in half.

How to make this juicy snack?

In a large container, mix cabbage, olive oil, vinegar and salt (a quarter teaspoon). Rub with your hands for about three minutes until the leaves soften. Boil the eggs until desired and cut into four parts. Divide the cabbage between two salad bowls, put ham, tomatoes, avocado and eggs on top. Sprinkle a salad with ham, eggs and tomatoes with a pinch of salt and pepper.

Option with mushrooms

You can make this salad in just twenty minutes. To make it, you will need:

4 large eggs;
8 sliced ham, chopped;
120 grams of small champignons, whole;
1 tbsp. l olive oil;
120 grams of mixed greens (or young spinach), washed;
1 cup cherry tomatoes, cut in half;
50 grams of ripe cheddar cheese or grated parmesan.

For refueling:

3 tbsp. l olive oil;
1.5 tbsp. l apple cider vinegar;
sea salt and pepper to taste;
3 drops of Worcestershire sauce.

Cooking a hearty salad

This salad with ham, mushrooms and eggs is prepared in several stages. To begin, place the eggs in a pan and add cold water to cover them. Bring to a boil, then reduce heat to a minimum, simmer for ten minutes. Dip them in cold water. When they become cool enough to process them, peel off the shell and cut them into slices.

Heat 1 tbsp. l olive oil over medium heat. Add the mushrooms. Fry for 4-5 minutes until cooked. Drain and set aside to cool.

Fold the herbs (mixed or spinach) in a bowl. Put ham, tomatoes, mushrooms and cheese on top. Add the eggs. Combine olive oil, vinegar and Worcestershire sauce in a separate bowl. Pour this mixture onto a ham and egg salad. Season with sea salt and pepper. Serve.

Pancake salad

This is a great snack for breakfast or a snack throughout the day. To do this, you should bake thin pancakes according to your favorite recipe, cool them and wrap them in a freshly prepared salad. In total you will need:

6 eggs, fried and chopped;
1 glass of ham, small cubes;
one and a half glasses of crushed cheddar cheese;
1 tsp sweet paprika;
half a glass of onion, chopped;
1 cup boiled rice;
0.5 tsp salts;
vegetable oil;
a quarter of a teaspoon of lemon zest.

Cooking pancake appetizer

Ham and egg salad in pancakes is prepared like this. Start by frying the eggs, make them a scramble. Cool and cut into pieces. Combine ham, egg, cheese, onions, lemon zest, rice, paprika and salt. Put a third glass of the mixture in the middle of the pancake. Fold its lower and upper corners over the filling. Then wrap the side edges so that the salad is not visible. Repeat this step with all remaining ingredients. Press the edges firmly. You can serve this appetizer cold or hot.

To make it hot, preheat the oven to 170 degrees. Lay the salad pancakes in one layer on a baking sheet. Bake for three to four minutes. Serve right away.

Sweet pepper option

This is another very simple salad that can be quickly prepared for lunch or dinner. For him you will need:

3 cups diced or chopped ham in a food processor;
2 hard boiled eggs, chopped;
a quarter cup of finely chopped celery;
a quarter cup of finely chopped red bell pepper;
half a glass of mayonnaise;
a quarter cup of sour cream;
1 liter Art. Dijon mustard;
1 liter Art. finely chopped or grated white onions;
1 liter Art. chopped fresh parsley;
0.5 l Art. lemon juice;
sea salt and freshly ground black pepper to taste.

Cooking Crispy Salad

Put chopped or chopped ham, chopped eggs, celery and sweet peppers in a large bowl. Combine the remaining ingredients in a small bowl and mix to make them blend well. Pour the mixture into the salad and mix to evenly distribute the dressing.

Store in an airtight container in the refrigerator. For several days it remains fresh and tasty. Serve on crackers or baguette slices, garnished with sliced pickles.

Ham and egg potato salad

This is one of the best potato salad recipes that offers a special secret ingredient to dressing. A combination of eggs and ham will fill the snack with protein and add satiety. In total you will need:

700 grams of pink potatoes, boiled, diced (about 4 glasses);
350 grams of ham, in small cubes;
¾ cup (170 ml) mayonnaise;
1 liter Art. Dijon mustard;
2 l including granulated sugar;
1 liter including salt;
4 hard boiled eggs, peeled and chopped;
1 stalk of celery, finely chopped;
1 small yellow onion, in small cubes;
half green sweet, in small cubes.

How to make potato salad?

Boil the potatoes so that it becomes soft. Drain and set aside root crops for cooling. Meanwhile, fry the ham until golden brown. Lay on a plate so that it cools quickly. Drain the frying liquid from the pan into a medium bowl. Add mayonnaise, mustard, sugar and salt and mix well with a whisk.

In a large bowl, mix potatoes, eggs, celery, onions and green peppers. Pour the dressing onto the ingredients and mix gently to mix everything evenly. Stir in the fried ham.

Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored closed in the refrigerator for up to four days.

Option with peas

This beautiful salad contains peas, bacon, cheddar cheese cubes and hard-boiled eggs, and seasoned with a delicate and tasty sauce. It does not contain gluten and is therefore suitable even for those who cannot tolerate gluten. In total you will need the following:

4 cups of young peas (or canned without liquid);
3 large eggs, boiled;
180 grams of spicy cheddar cheese, diced;
half a glass of diced red onion;
8 slices of ham, cut into small pieces;
3 l Art. chopped fresh parsley;
2/3 cup sour cream;
2 l Art. mayonnaise;
2 l Art. Sahara;
2 l Art. white or apple cider vinegar;
1/2 l. including salt or more;
1/2 l. h. pepper or more.

Cooking egg salad with peas

Combine sour cream, mayonnaise, sugar, vinegar, salt and pepper. Set aside.

Place the peas in a deep bowl. Add cheese, onions, ham and parsley. Fill with half the filling and set aside. Refrigerate for a couple of hours.

Boil the eggs, peel and cut into quarters. Remove from the refrigerator and add the remaining salad dressing. Shuffle. Lay quarters of eggs on top of the salad and refrigerate until ready to serve. Enjoy your meal!

Ham and Egg Salad: Recipes