Dill Pickle Ham Salad

This easy keto dill pickle ham salad is ready in 10 minutes with no cooking required. Made with leftover ham, fresh dill, and creamy mayo - perfect for low carb lunches.

Course Main Course

Cuisine American

Keyword leftover ham, salad recipe

Prep Time 59

Total Time 59

Servings

Calories 407kcal

Author Karly Campbell

Ingredients

1 pound cooked ham
2 hard boiled eggs chopped
½ cup mayonnaise
¼ cup chopped dill pickles
2 tablespoons chopped yellow onion
2 tablespoons yellow mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon white distilled vinegar
Cracked pepper to taste

Instructions

Add the ham to a food processor and process until finely chopped. Alternately, chop the ham by hand, being sure to chop it into very small pieces.
Add the ham to a mixing bowl with the remaining ingredients and stir together until combined.
Serve in a lettuce wrap, on a fork, or stuffed in mini sweet peppers and eaten cold.

Notes

This is a great way to use up leftover ham, but you can also buy the little cubes of ham in the refrigerator section to make this as well.

Feel free to adjust everything to suit your tastes - this one is hard to mess up. If you like extra mustard, add that in. If you want things less tangy, skip the vinegar.

Dill pickle relish can be used in place of the pickles, but we prefer the taste of pickles and they tend to have less carbs as well.

Nutrition