MeMe's Recipes

Ingredients

• 5 cups Ham (leftover cooked ham, cut into chunks before processing)
• 5 large Eggs (raw eggs, chopped finely (or use hard‑boiled if preferred))
• 2.5 cups Mayonnaise (Duke's brand recommended; sugar‑free for low‑carb)
• 8 oz Dill Relish (whole 8‑ounce jar, finely chopped)
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Salt (adjust to taste)

Instructions

1. Process the Ham

   Cut the leftover ham into roughly 1‑inch pieces, place them in the food processor and pulse on high until the ham is finely ground, about 5 minutes.

   Time: PT5M

2. Chop the Eggs

   Crack the eggs into a bowl and chop them by hand or give them a quick pulse in the food processor until they are small pieces.

   Time: PT5M

3. Combine Ham and Eggs

   Transfer the processed ham and chopped eggs into a large mixing bowl and stir to combine evenly.

   Time: PT2M

4. Add Mayonnaise and Dill Relish

   Add 2.5 cups of mayonnaise and the entire 8‑oz jar of dill relish to the bowl. Mix thoroughly until the mixture is smooth and spreadable.

   Time: PT5M

5. Season and Adjust Consistency

   Stir in 1 tsp black pepper and ½ tsp salt. Check the texture; add an extra tablespoon of mayonnaise if needed to achieve a spreadable consistency.

   Time: PT2M

6. Store

   Transfer the ham salad to an airtight container and refrigerate. It will keep for up to one week.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g