Amish Ham Salad with Boiled Egg

Amish Ham Salad

Now here was something was a little different for us, and only because of the addition of one simple  ingredient:  boiled eggs.  Did you ever hear of such a thing?  I hadn't and of course couldn't resist trying it at the first opportunity.  And of course I'm thinking way ahead to Easter when there's an abundance of both ham and boiled eggs, grins.  And in between, what a great way to extend a recipe.  Frugal and delicious.

'Tis good!

HAM SALAD WITH BOILED EGG

3 cups cooked ham, diced
2-6 hard boiled eggs (depending on how much you like eggs)
1/2 cup celery, peeled and finely diced
5 tablespoons mayonnaise
1/2 cup pickle relish
2 tablespoons prepared mustard

In a large bowl, combine the ham, eggs and diced celery.

Blend the mayonnaise, relish and mustard and add to the ham mixture.  Blend well.  Taste for seasoning.  Add salt and pepper to taste if desired.

Refrigerate for two or three hours to allow the flavors to meld.

COOK'S NOTE:  This is always how I've made my ham salad, sans the boiled eggs, which good.  The original recipe doesn't state what kind of pickle relish to use, and I've always just used sweet hot dog relish, nothing fancy, and I use the simple yellow mustard, again nothing fancy.  I use my food processor to dice the ham.  Fast and easy.