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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.








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