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Virginia Ham Salad

Yield 12 servings


  • 2 cups diced cooked ham
  • 1 cup diced celery
  • 1 cup sweet pickle relish
  • 4 hard-cooked eggs, finely chopped
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1 teaspoon prepared mustard
  • 12 medium tomatoes
  • 1 1/2 teaspoons salt
  • Lettuce leaves

How to Make It

  1. Combine ham, celery, pickle relish, eggs, mayonnaise, and mustard; mix well. Chill.

  2. Cut tops from tomatoes; scoop out pulp, leaving shells intact. Sprinkle inside of each tomato with 1/8 teaspoon salt, Invert on paper towels; drain.

  3. Spoon ham salad into tomato shells. Serve on lettuce leaves.

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