Salad with ham and eggs: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salads with ham and eggs exist in a wide variety. They are prepared both for everyday snacks and for 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 dressed with a lot of mayonnaise or other heavy dressings. This turns wholesome and he althy food into fatty and high-calorie foods. Therefore, many will certainly be interested in the option of a dish with a light filler. If desired, the salad, the recipe of which is set out below, can not be seasoned at all. In this form, it contains plenty of protein and he althy fats, as well as leafy greens and other high-fiber vegetables. It is also suitable for those who follow a ketogenic diet. To make this delicious appetizer you will need:

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

How to make it?

Place all ingredients in a large bowl and stir gently until well combined. Drizzle the ham and egg salad with the lemon juice and yogurt dressing. Serve immediately.

Mustard dressing variant

Snack doesn't have to be difficult to make, unhe althy, or overpriced. The main thing is to prepare salads that you can enjoy. Ham and eggs are natural foods that pair well with many ingredients, including crunchy celery, green garlic and spicy mustard. Such a salad with egg and ham looks interesting because of the unusual greens. Green garlic is the above ground part of a young plant that is very similar to green onion leeks. It has a pungent taste and spicy aroma. If you can't find these greens, use regular garlic or green onions. All you need:

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

How to make garlic salad?

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

Blue cheese variant

This ham, cheese and egg salad can be used as a delicious sandwich topping. In addition, you can place it on crackers or lettuce leaves. Its taste is interesting due to fried ham and spicy blue cheese. As a dressing, you can use a mixture of mayonnaise and Greek yogurt. This will help keep 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 plain unsweetened) yogurt;
• 3 l. Art. mayonnaise;
• 1 l. Art. apple cider vinegar;
• quarter l. teaspoon s alt, plus more to your liking;
• fresh ground black pepper, to your liking;
• 8 hard-boiled eggs, chilled and diced;
• 8 slices of ham, crispy fried and diced;
• 70 grams of blue cheese, crumbled;
• 1 long cucumber, optional.

Cooking a salad with spicy cheese

This salad with ham, cheese and egg is prepared like this. In the bottom of a large bowl, prepare the dressing by combining the yogurt, mayonnaise, vinegar, s alt, and pepper. Toss with diced eggs, then top with ham and blue cheese. Taste and season with additional s alt and pepper if desired. If you are making a salad with ham, cheese, cucumber and egg, place a layer of finely chopped cucumber on top of the ham. Serve on sandwiches, crackers or lettuce.

If you wish, you can make this egg salad using only mayonnaise or yogurt, rather than a combination of the two. Using a single yogurt may require the addition of additional apple cider vinegar.

Corn variant

When it comes to light meals, Ham and Egg Salad is the best choice. Complemented with cream cheese and jalapeno, it has a pleasant spiciness and a delicate texture. Another advantage of this appetizer is that it takes only thirty minutes to prepare. All you need is:

• 1 package (230 grams) Philadelphia cheese;
• 1 small jalapeno pepper;
• 1 l. tsp Worcestershire sauce;
• One and a half cup finely chopped cucumbers;
• 1 can (340 ml) corn, drained;
• 4 slices toasted ham, sliced;
• 3 tbsp. l. grated parmesan cheese.

How to make this savory snack?

This ham, egg and corn salad is easy to make. Preheat the oven to 200 degrees. Place the cream cheese, Worcestershire sauce and crushed jalapenos in a baking dish and mix thoroughly. Place in preheated oven for twenty minutes.

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

Breakfast option

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

• 3 cups shredded Chinese cabbage (no stalks);
• 1 l. h. red wine vinegar;
• 2 l. tsp olive oil;
• kosher s alt;
• ground black pepper, to taste;
• 2 large eggs;
• 4 slices toasted ham, sliced;
• 60 grams chopped avocado;
• 10 cherry tomatoes, halved.

How to make this juicy snack?

In a large bowl, combine cabbage, olive oil, vinegar and 1/4 teaspoon s alt. Rub with your hands for about three minutes until the leaves soften. Boil the eggs until desired doneness and cut into quarters. Divide the cabbage between two salad bowls, top with the ham, tomatoes, avocado andeggs. Sprinkle the ham, egg and tomato salad with a pinch of s alt and pepper.

Mushroom variant

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

• 4 large eggs;
• 8 slices ham, sliced;
• 120 grams of small mushrooms, whole;
• 1 tbsp l. olive oil;
• 120 grams mixed greens (or baby spinach), washed;
• 1 cup cherry tomatoes, halved;
• 50 grams mature cheddar or parmesan cheese, grated.

For refueling:

• 3 tbsp. l. olive oil;
• 1.5 tbsp l. apple cider vinegar;
• sea s alt and pepper to taste;
• 3 dashes of Worcestershire sauce.

Cooking a hearty salad

This salad with ham, mushrooms and egg is prepared in several stages. To begin, place the eggs in a saucepan and add cold water to cover them. Bring to a boil, then reduce heat to low, simmer for ten minutes. Dip them in cold water. When they are cool enough to handle, remove the shells and cut them into slices.

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

Stack the greens (mixed or spinach) in a bowl. Top with ham, tomatoes, mushrooms and cheese. Add eggs. In a separate bowl, mix oliveoil, vinegar and Worcestershire sauce. Pour this mixture over the ham and egg salad. Season with sea s alt and pepper. Serve.

Salad with pancakes

This is a great breakfast or afternoon snack. To do this, you should bake thin pancakes according to your favorite recipe, cool them and wrap them in a freshly prepared salad. All you need:

• 6 eggs, fried and sliced;
• 1 cup ham, finely diced;
• one and a half cups of shredded cheddar cheese;
• 1 tsp sweet paprika;
• half a cup of onion, chopped;
• 1 cup rice, boiled;
• 0.5 tsp s alt;
• vegetable oil;
• a quarter of a teaspoon of lemon zest.

Cooking a snack in pancakes

Salad with ham and egg in pancakes is prepared like this. Start by frying the eggs, making them scrambled. Cool and cut into pieces. Combine ham, egg, cheese, onion, lemon zest, rice, paprika and s alt. Place a third cup of the mixture in the middle of the pancake. Fold its bottom and top corners over the filling. Then fold over the side edges so that the lettuce 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. Arrange pancakes with lettuce in a single layer on a baking sheet. Bake for three to four minutes. Serve immediately.

Sweet pepper variant

It's stillone very simple salad that can be made quickly for lunch or dinner. For it you will need:

• 3 cups diced or food processor minced ham;
• 2 hard boiled eggs, sliced;
• cup finely chopped celery;
• 1/4 cup finely chopped red bell pepper;
• half a cup of mayonnaise;
• a quarter cup of sour cream;
• 1 l. Art. Dijon mustard;
• 1 l. Art. finely chopped or grated white onion;
• 1 l. Art. chopped fresh parsley;
• 0.5 l. Art. lemon juice;
• sea s alt and fresh ground black pepper to taste.

Cooking crispy salad

Place the sliced or shredded ham, chopped eggs, celery and bell peppers in a large bowl. Combine the remaining ingredients in a small bowl and stir until well combined. Pour the mixture over the salad and toss to evenly distribute the dressing.

Store in an airtight container in the refrigerator. It stays fresh and tasty for several days. Serve on crackers or baguette slices, garnished with pickle slices.

Potato salad with ham and eggs

This is one of the best potato salad recipes, featuring a special secret ingredient in the dressing. And the combination of egg and ham will fill the snack with protein and add satiety. All you need:

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

How to make potato salad?

Boil potatoes until soft. Drain the water and set the root vegetables aside to cool. Meanwhile, fry the ham until golden brown. Arrange on a plate to cool quickly. Drain the browning liquid from the skillet into a medium bowl. Add mayonnaise, mustard, sugar and s alt and mix well with a whisk.

In a large bowl, combine potatoes, eggs, celery, onion and green peppers. Pour the dressing over the ingredients and toss gently to combine everything evenly. Stir in fried ham.

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

Polka variant

This beautiful salad contains peas, bacon, cheddar cheese cubes and hard-boiled eggs, dressed in a creamy and tasty dressing. 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 baby peas (or canned without liquid);
• 3 large eggs, boiled;
• 180 grams spicy cheddar cheese, cubed;
• half a cup 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. sugar;
• 2 l. Art. white or apple cider vinegar;
• 1/2 l. teaspoon s alt or more;
• 1/2 l. tsp. pepper or more.

Cooking egg salad with peas

Mix sour cream, mayonnaise, sugar, vinegar, s alt and pepper. Postpone.

Place the peas in a deep bowl. Add cheese, onion, ham and parsley. Pour in half the dressing and set aside. Refrigerate for a couple of hours.

Boil the eggs, peel and cut into quarters. Remove from refrigerator and add remaining salad dressing. Stir. Place the egg quarters on top of the salad and refrigerate until ready to serve. Bon appetit!