Robb’s Ham Salad

Finely dice 1 1/2 cups of ham then add to a large bowl. This recipe also works great with leftover Easter ham and Easter eggs!

Finely dice 1/4 cup of sweet pickles and 1 tablespoon of pickled jalapenos. Add to bowl.

Finely dice 1 rib of celery. Add to bowl.

Finely dice 3 eggs and finely mince 1 green onion, placing them in the bowl also.

Make dressing. In a small bowl stir together 2/3 cup of mayonnaise, 1 1/2 teaspoons of Dijon mustard and chopped dill.

Pour the dressing over the bowl of diced ingredients and add salt and pepper to taste, stirring gently until combined. Chill the ham salad in the refrigerator until ready to use.

For easter I like to use a cookie cutter and cut shapes out of different breads and serve the ham salad with those. I used sourdough bread and sourdough cracked wheat bread in the photos. The crust can be used later for croutons or breadcrumbs.

Serve and enjoy!