Deviled Ham Salad
Twas the day after Christmas and left-overs abound. No one wants to cook so take that ham and make Deviled Ham then stuff it into celery, dip it with crackers, scoop it onto an iceberg wedge or spread it on bread. Oh they're good!
2-1/2 cups ham, chopped
1/4 cup onion, chopped
1/4 cup celery, strings removed and chopped
1/4 cup sweet pickle, chopped
2 ounces cream cheese, soft
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 teaspoon brown sugar
1/2 cup Duke’s ®mayonnaise, or more to taste
2 tablespoons Dijon mustard
Salt and black pepper to taste
Combine all ingredients in a food processor and blend. Store in a sealed container in the refrigerator.