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Ham & Egg Salad {N’Walins Style}

by Tickled Red on April 6, 2012 · 17 comments

Are you guys ready for this weekend? Do you have a few dozen eggs splashed and dyed brilliantly? Do you have a meticulously drawn map to help you find those beauties? It’s not a bad idea if you are a traditionalist and using hard boiled eggs. If you miss place a plastic egg it’s no biggie but if you miss place a hardboiled egg…well let’s just say Templeton will be gleefully sauntering up your doorstep.

In case you’re stumped, Templeton is that egg-loving rascal in Charlotte’s Web. The boys and I started painting our eggs yesterday afternoon. We are last minute holiday preparers but no big surprise there. Seeing as how we are typically pushing the clock we have moved more and more over the years towards hiding plastic eggs filled with goodies rather than boiling a few dozen. The other reason we switched was the waste. Those poor eggs where the dye bled through always went from, “Ooo pretty! To {grimace} I can’t eat that mom.” Which is where egg salad would typically come in right?

However, I was never so overly fond of egg salad that I could eat 3 dozen eggs worth, hence the introduction of goody filled eggs. Until now that is. Last month my sweet friend Aggie of Aggie’s Kitchen posted an egg salad recipe that had my mouth watering. She inspired me to rethink the old recipe I had been following for years. So yesterday with some jammin’ tunes cranked up in the background, M1 & I dancing around each other in the kitchen I jazzed up our egg salad N’Walins style with ingredients I keep in the pantry. Oh yeah! The addition of ham, Creole mustard and Cajun spices has given it a new lease on life. As you can well imagine we are boiling more eggs this weekend in order to enjoy some of Aggie’s egg salad and our new recipe.

The best part about this kicked up version is that you get to utilize two, possibly three of Easters leftover ingredients. Bonus!

We hope that y’all are having fun getting everything ready for Easter. Don’t forget to save a little of your leftover ham and eggs for some jazzy egg salad.

Hugs & Kisses,

Shari-Tickled Red



Ham & Egg Salad {N’Walins Style}-Makes approx. 2 cups


1 cup leftover ham, diced

1/2 teaspoon soy sauce (optional)

6 hard boiled eggs, chopped

2 green onions, finely chopped

2 1/2 tablespoons Chobani Greek Yogurt

2 tablespoons Zatarain’s Creole Mustard

1/4- 1/2 teaspoon Cajun’s Choice Seasoning (depending on your palate, some like it hot)

1 tablespoon chives, for garnish


Sauté the diced ham in soy sauce just until warmed Depending on what flavors you used when previously making your ham you may choose to omit the soy sauce.

Combine the ham, eggs, onion, yogurt and mustard. Season with Cajun spice mix to your desired taste. Toss gently until well blended. Serve plain with crackers, toast, pita bread or on left over toasted dinner rolls; with slices of tomato. Garnish with chives.









Paula- bell'alimento April 6, 2012 at 1:45 pm

I could go for one of those for lunch right about NOW!

Cookin' Canuck April 6, 2012 at 2:11 pm

This sounds fantastic! I am a long-time fan of egg salad, but am always game for a new version. By the way, I remember Templeton and his egg very well!

Tickled Red April 9, 2012 at 2:04 pm

LOL…Love that rat :D He’s so persnickety.

Shaina April 6, 2012 at 4:46 pm

These look fantastic! I love the toast and tomato.

foodwanderings April 6, 2012 at 6:45 pm

I love egg salads and wished to drop by and wish you happy Easter Miss sunshine!

Tickled Red April 9, 2012 at 2:04 pm

Muwah! xoxo

Aggie April 6, 2012 at 7:27 pm

Yay for kicked up egg salad, this looks so so good! And served open faced, just the way I like it :)

Thanks so much for the linky love, I’m so happy my egg salad inspired yours :) Happy Easter to you and your beautiful family! xo

Tickled Red April 9, 2012 at 2:05 pm

<3 Thank you! We just loved your recipe. xoxo

Amy April 6, 2012 at 9:02 pm

Yum! We like us some egg salad ’round these parts.

Danijela April 8, 2012 at 1:55 am

I like this recipe, looks lovely and I am sure it is delicious. Nice one.
Happy Easter!

Sommer@ASpicyPerspective April 9, 2012 at 11:23 am

Holt Yum! That’s all I’ve got to say… :)

Amanda April 9, 2012 at 12:09 pm

Love that you dance while you cook. :) Great recipe! Cant wait to try it!

Tickled Red April 9, 2012 at 2:06 pm

{Giggle} We have rock n’ roll in our blood & can’t help but get down in the kitchen ;D

Wenderly April 9, 2012 at 2:01 pm

YUM-O! My Yanni will be in love with this! He left his heart in N’Walins ya know. :)

Tickled Red April 9, 2012 at 2:03 pm

Awww…I’m so glad, I adore your Yanni! Oh and it’s part Greek too how perfect!!

Savannah March 9, 2013 at 7:42 am

What a great idea! I’ve made ham or egg salad, but it never occurred to me to mix them. I am hosting an Easter Recipe link up and I would love it if you would add this. I think my readers would really enjoy it. Here is the direct url –

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