Ham and Egg Salad Recipe with Creamy Dijon Dressing

This easy Ham and Egg Pasta Salad blends tender pasta with cubed ham, chopped hard‑boiled egg, mayonnaise, sweet pickle relish, a touch of mustard, celery, onion and simple seasonings. It’s a quick, satisfying side or light main that’s ideal for using up leftover holiday ham, or for turning ham steaks or pre‑cubed deli ham into a flavorful dish.

Table of Contents

• How to make Ham Pasta Salad
• Ingredients and Instructions
• Tips and Variations
• Storage and Serving
• You may also enjoy

Ready in about 25 minutes, this small-batch recipe is perfect for lunches, potlucks, picnic sides, or a cozy dinner for two. For best flavor, chill the salad in the refrigerator for an hour or two before serving so the dressing and ingredients meld together. If you prefer a livelier flavor, add a little prepared horseradish or a pinch of cayenne.

How to make Ham Pasta Salad

This recipe is straightforward and quick. Cook your pasta until al dente, drain and cool it completely, then combine with the dressing and chopped ingredients. Chill to let the flavors develop. Detailed steps, ingredient amounts and helpful notes follow below.

Ingredients

• ½ cup uncooked pasta (about 1 to 1¼ cups cooked, depending on shape)
• ½ cup fully cooked ham, diced
• 1 hard‑boiled egg, diced (optional)
• 1 celery stalk, finely diced
• ¼ cup onion, finely diced
• ¼ cup mayonnaise (or Miracle Whip)
• 1 tablespoon sweet pickle relish
• ½ teaspoon yellow mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the pasta in a saucepan according to the package directions until al dente. Drain and rinse with cold water to stop cooking, then allow to cool completely.
2. While the pasta cooks and cools, finely dice the ham, hard‑boiled egg (if using), celery and onion.
3. In a mixing bowl, combine mayonnaise, sweet pickle relish and mustard. Stir until the dressing is smooth.
4. Add the cooled pasta to the dressing and toss gently to coat.
5. Fold in the diced ham, celery, onion and egg. Mix until evenly distributed.
6. Taste and season with salt and pepper as needed.
7. Cover and refrigerate at least 1 hour before serving for best flavor. Serve chilled or at cool room temperature.

Tips and Variations

• If you skip the hard‑boiled egg, prep time is shorter. Use pre‑cooked or leftover ham for convenience.
• Swap the sweet relish for chopped dill pickles if you prefer a tangier profile, or add a teaspoon of pickle juice to brighten the dressing.
• For extra crunch, stir in chopped bell pepper or toasted nuts just before serving.
• To make the salad lighter, substitute Greek yogurt for half of the mayonnaise.
• Give the salad a bit of heat with a teaspoon of prepared horseradish, a pinch of cayenne, or a dash of hot sauce.

Storage and Serving

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The texture is best when served within that time frame. This salad is delicious served on its own, alongside mixed greens, or spooned into a sandwich or wrap. It also pairs nicely with fresh fruit or crisp vegetable sticks for a balanced meal.

You may also enjoy

• Ham Salad Sandwich
• Baked Cheesy Ham Spinach Omelets
• Hawaiian Macaroni Salad
• Cold Broccoli Salad
• Ham and Cheddar Macaroni Salad