Best Bean Ham Egg Salad Recipes

SUNNY'S QUICK HAM AND EGG SALAD

Sunny's Quick Ham and Egg Salad image

Provided by Sunny Anderson

Time 55m

Yield 2 cups or 4 sandwiches

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
1/4 cup finely chopped red onion (about 1/4 small red onion)
2 heaping tablespoons English mustard
1/2 teaspoon sriracha seasoning (I like McCormick brand)
6 to 8 chopped hot cherry pepper slices (I like B&G brand)
3 finely chopped scallions (white and green parts)
Freshly ground black pepper
6 hard-boiled eggs, peeled, halved and sliced
2 cups 1/2-inch cubes ham
8 slices toasted white bread
Several leaves butter or Bibb lettuce
8 super-thin slices heirloom tomato
4 super-thin slices red onion

Steps:

For the salad: Add the mayonnaise, red onion, mustard, sriracha seasoning, cherry peppers, scallions and a few grinds of black pepper to a large bowl and fold together. Add the eggs and fold gently, then add the ham and fold in. Refrigerate for at least 30 minutes before serving.
For sandwiches: Make sandwiches on white toast with egg salad, lettuce, tomato and onion.

EGG-AND-BEAN DINNER SALAD

Egg-and-Bean Dinner Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 large eggs
1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces
3 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 heads endive, chopped
2 heads Bibb lettuce, torn
1/2 head escarole or frisee, torn
2 stalks celery, chopped
1 14-ounce can cannellini beans, drained and rinsed
Kosher salt and freshly ground pepper

Steps:

Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
Toss the endive, lettuce, escarole, celery and beans in a large
bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.

Nutrition Facts : Calories 399, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 345 milligrams, Sodium 222 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 16 grams

KIDNEY BEAN SALAD

Kidney Bean Salad image

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Provided by Jackie Noel Smith

Categories Salad Beans

Time 1h30m

Yield 6

Number Of Ingredients 7

Ingredients

2 eggs
2 (15 ounce) cans kidney beans, drained
½ onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

Steps:

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g

HAM & EGG SALAD

Ham & Egg Salad image

This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal. Store in the fridge and spread on whole wheat toast and scooped-out bagels or place in lettuce wraps. Sprinkle with everything bagel seasoning if you like.

Provided by Rachael Ray Every Day

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

6 hard-boiled eggs
¼ cup mayonnaise, or more to taste
1 tablespoon mustard
1 dash hot sauce
1 pinch Salt and pepper to taste
1 (8 ounce) package Smithfield® Cubed Ham
1 shallot, chopped
2 ribs celery, chopped

Steps:

Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 4.4 g, Cholesterol 235.5 mg, Fat 13.7 g, Fiber 0.4 g, Protein 12.8 g, SaturatedFat 3.1 g, Sodium 631.9 mg, Sugar 1.3 g

BEAN, HAM & EGG SALAD

Bean, ham & egg salad image

This satisfying salad, crammed full of green vegetables, new potatoes and lean ham is low calorie and low fat

Provided by Good Food team

Categories Lunch, Main course

Time 30m

Number Of Ingredients 9

Ingredients

2 eggs, hard-boiled
500g baby potato
200g green bean
200g frozen peas, defrosted
175g lean ham, shredded
juice ½ lemon
1tbsp wholegrain mustard
1tbsp honey
crusty bread, to serve (optional)

Steps:

Peel and quarter the eggs. Cook the potatoes in a large pan of boiling water for 8-10 mins or until tender. Tip in the beans for the final 3 mins, then add the peas for the final min. Drain all the veg, cool under cold running water, then drain really well.
For the dressing, mix the juice, mustard and honey together. Season, then pour over the veg. Fold through the ham and top with the eggs. Serve with bread, if you like.

Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium