When it comes to classic salads, deviled ham salad is a delicious and satisfying option that’s perfect for lunch or a light dinner. This recipe has been around for decades, and it’s still popular today thanks to its creamy texture and bold flavors.
Think of it as the love child of deviled ham spread and classic chicken salad—creamy, tangy, with just the right amount of kick. It’s perfect sandwiched between soft bread, scooped onto crackers, or piled onto a bed of crisp lettuce.
Let’s dive into the history and the recipe for this timeless favorite.
A Brief History of Deviled Ham Salad
The term “deviled” refers to foods that are seasoned boldly, typically with mustard, pepper, or other spicy ingredients. Deviled ham has been around since the 19th century, when canned ham products first became popular.
By the mid-20th century, deviled ham salad had become a staple of American lunch counters and church suppers—creamy, tangy, and endlessly versatile. It was the kind of recipe you’d find in community cookbooks, passed down through generations.
Today, it’s due for a comeback. And it starts in your kitchen.
Why This Recipe Works
✅ Bold, tangy flavor – That “deviled” kick from mustard and spices
✅ Creamy and satisfying – Perfect texture for sandwiches or crackers
✅ Quick and easy – Ready in 10 minutes
✅ Make-ahead friendly – Actually better after chilling
✅ Versatile – Sandwiches, salads, dips, stuffed veggies
✅ Budget-friendly – Uses pantry staples
✅ Crowd-pleasing – Everyone loves it
The Ingredients
For the Salad:
8 oz cooked ham, finely chopped (or 1 can deviled ham spread)
2 hard-boiled eggs, peeled and finely chopped
¼ cup finely diced celery (about 1 stalk)
2 tablespoons finely diced red onion (or sweet onion)
2 tablespoons sweet pickle relish (or finely chopped pickles)
1 tablespoon fresh parsley, chopped
For the Dressing:
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (optional, for extra kick)
¼ teaspoon paprika (plus more for garnish)
Salt and black pepper to taste
For Serving:
Bread, croissants, or crackers
Lettuce leaves
Fresh tomato slices
The Method: Chop, Mix, Chill, Serve
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