Mouthwatering Keto Deviled Ham Salad

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Here is my favorite keto deviled ham salad recipe, with a creamy, tangy dressing, hard-boiled eggs, and plenty of flavor that fits perfectly into your low-carb lifestyle.

This deviled ham salad has become our go-to lunch when we want something quick and satisfying. I usually make a big batch on Sunday so we can grab it from the fridge all week long. Nothing better than a meal that’s ready when you are, right?

What Kind of Ham Should I Use?

For this deviled ham salad, you’ll want to start with good quality cubed ham, and the type you choose can really affect the flavor. Natural uncured ham is your best bet since it doesn’t contain nitrates or artificial preservatives, giving you a cleaner taste that lets the other flavors shine through. You can find this at most grocery stores in the deli section or packaged meat area. If you can’t find natural uncured ham, regular deli ham works too – just look for something with minimal ingredients on the label. The key is to make sure your ham is already cooked and ready to eat, since you’ll just be chopping it up and mixing it with the other ingredients.

Options for Substitutions

This keto-friendly ham salad is pretty forgiving when it comes to swaps:

• Natural uncured ham: Regular deli ham works just fine if you can’t find uncured. You can also use leftover baked ham – just dice it up into small cubes. Turkey ham is another option if you prefer poultry.
• Hard-boiled egg: You can bump this up to 2-3 eggs if you want a more traditional egg salad texture, or leave it out completely if you’re not an egg fan.
• Mayonnaise: Greek yogurt can replace half the mayo for a lighter version, though it won’t be as rich. Avocado mayo works well too if you prefer that flavor.
• Dijon mustard: Yellow mustard or whole grain mustard both work here. Start with a bit less since yellow mustard can be milder than Dijon.
• Onions and celery: Green onions or chives can replace regular onions for a milder bite. If you don’t like celery, try diced bell peppers or water chestnuts for that satisfying crunch.
• Garlic powder: Fresh minced garlic (about 1 clove) can replace the powder, or try onion powder if you’re out of garlic entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making deviled ham salad is over-processing the ham in your food processor, which can quickly turn your chunky, textured salad into an unappetizing paste – pulse in short bursts and check frequently to maintain some bite-sized pieces.

Another common error is adding all the mayonnaise at once, so start with just 2-3 tablespoons and gradually add more until you reach your desired consistency, since different hams have varying moisture levels.

Don’t skip chilling the salad for at least an hour before serving, as this resting time allows all the flavors to meld together and gives you a much better tasting result.

For the best texture, make sure your hard-boiled eggs are completely cooled before chopping, and dice your celery and onions finely so they distribute evenly throughout the salad without overwhelming each bite.

What to Serve With Deviled Ham Salad?

This creamy ham salad is perfect for easy keto lunches and makes a great sandwich filling on low-carb bread or stuffed into lettuce wraps for a lighter option. I love serving it alongside some crispy cucumber slices, cherry tomatoes, and maybe a few pickles for that classic deli-style meal. You can also scoop it onto cheese crisps or pork rinds for a satisfying crunch, or serve it with sliced bell peppers and celery sticks for dipping. For a more filling meal, try it over a bed of mixed greens with some avocado slices and a drizzle of olive oil.

Storage Instructions

Refrigerate: This ham salad keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all the flavors have had time to meld together. Just give it a quick stir before serving since the mayo might settle a bit.

Make Ahead: This is one of those recipes that’s perfect for meal prep! You can make it up to 2 days ahead of time, which makes it great for busy weekdays or when you’re planning a picnic. The flavors really develop nicely when it sits overnight.

Serve Cold: Ham salad is best enjoyed chilled straight from the fridge. I love serving it on lettuce cups for a quick keto lunch, or stuffed into bell pepper halves for a fun twist. It’s also great with some cucumber slices or pork rinds for dipping.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 45-50 g
• Carbohydrates: 10-15 g

Ingredients

• 1 lb diced uncured ham
• 1 hard-boiled egg, chopped
• 3 tbsp chopped onion
• 3 tbsp chopped celery
• 1/4 tsp garlic powder
• 1/4 cup mayonnaise
• 1 tbsp dijon mustard

Step 1: Finely Chop the Ham

• 1 lb diced uncured ham

Place the diced uncured ham into a food processor and pulse until it is very finely chopped.

Once the ham reaches a finely chopped consistency, transfer it to a large mixing bowl.

This will ensure a smooth and spreadable texture for the salad.

Step 2: Combine All Ingredients

• finely chopped ham from Step 1
• 1 hard-boiled egg, chopped
• 3 tbsp chopped onion
• 3 tbsp chopped celery
• 1/4 tsp garlic powder
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard

Add the chopped hard-boiled egg, chopped onion, chopped celery, garlic powder, mayonnaise, and Dijon mustard to the bowl with the finely chopped ham (from Step 1).

Stir everything together until the mixture is well combined and creamy.

I like to taste the salad at this point and adjust the amount of mustard or mayonnaise to suit my personal preference.

Step 3: Chill and Serve

Cover the ham salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld, or serve immediately if you prefer.

The salad is delicious served with celery sticks and cucumber slices for dipping, or as a filling for sandwiches.