Christopher Hirsheimer and Melissa Hamilton have an unapologetic love for retro dishes. Aspics, galantines, and luncheon salads have all found their way into Canal House Cooking without any kitsch, just an appreciation for their timeless deliciousness.
Chopped Ham Salad with Hard Boiled Eggs has "passé" written all over it, but after mixing up a batch from Canal House I'm beginning to wonder why it ever fell out of fashion. Hirsheimer and Hamilton's version forgoes sweet relish in favor of a tangy mayonnaise and mustard dressing that leaves the salad tasting somewhere in between deviled eggs and deviled ham. In keeping with the retro feel of this dish I served mine on toast points topped with leaves of romaine and slices of hard boiled eggs, and with a cold pitcher of lemonade.
As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking to give away this week.
Cook the Book: Chopped Ham Salad with Hard Boiled Eggs
About This Recipe
- 1 pound cooked ham, finely diced
- 4 hard-boiled eggs, peeled
- 6 scallions, chopped
- 3 tablespoons dijon mustard
- 1/3 to 1/2 cup mayonnaise
- Salt and pepper
Put the ham in a medium bowl. Press 2 of the hard-boiled eggs through a sieve into the bowl. Add the scallions, mustard, and mayonnaise, and mix well. Season to taste with salt and pepper. Slice the remaining 2 hard-boiled eggs and garnish the ham salad with them.