What if you could make a creamy, protein-packed ham salad that tastes just as good as the deli version — but without the mayo, without the mystery ingredients, and with way more protein?
That’s what this ham salad recipe delivers.
Ham salad is a classic for a reason. It’s creamy, savory, and perfect for sandwiches, crackers, or lettuce wraps. But traditional versions are loaded with mayo and heavy on calories. This version swaps the mayo for Greek yogurt, keeping it creamy, tangy, and packed with protein.
Each serving packs 28g of protein from the ham and Greek yogurt. It’s the kind of salad that actually fills you up — no more hunger an hour later.
The best part? It comes together in 10 minutes with a food processor or by hand. Use up leftover ham from the holidays or grab a ham steak from the store. Either way, you’ve got a protein-packed lunch ready in minutes.
If you’re looking for a reliable, protein-forward option for sandwiches, wraps, or meal prep, this ham salad recipe belongs in your regular rotation.
Let’s make this happen.
Why This Recipe Works
This ham salad recipe is a lunch game-changer for a few key reasons.
It’s no-mayo. Greek yogurt replaces mayo for a creamy, tangy texture with less fat and more protein.
It’s packed with protein. Ham and Greek yogurt combine for 28g of protein per serving — enough to keep you full until dinner.
It’s made in 10 minutes. A food processor does the work in seconds. Or chop by hand if you prefer more texture.
It’s versatile. Use it for sandwiches, wraps, lettuce cups, crackers, or as a dip.
It’s budget-friendly. Ham salad is a great way to use up leftover holiday ham or turn an affordable ham steak into multiple meals.
Creamy Ham Salad Recipe with Dill Relish (No Mayo)
Creamy, tangy, and packed with protein — a no-mayo ham salad made with Greek yogurt, perfect for sandwiches and wraps.
Ingredients
- 1 lb cooked ham, cubed or chopped (about 3 cups)
- ½ cup plain Greek yogurt (full-fat or 2%)
- 2 tablespoons Dijon mustard
- 2 tablespoons pickle relish (or chopped dill pickles)
- 2 tablespoons finely chopped red onion
- 1 celery stalk, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional, for extra protein)
- Fresh dill or parsley for garnish (optional)
Instructions
- Place the cubed ham in a food processor. Pulse 8-10 times until finely chopped but not pureed. (You want a chunky texture, not a paste.)
- Transfer the chopped ham to a large bowl.
- Add the Greek yogurt, Dijon mustard, pickle relish, red onion, celery, garlic powder, onion powder, and pepper. Stir until well combined.
- Fold in the chopped hard-boiled eggs, if using.
- Taste and adjust seasoning. Add a pinch of salt if needed (ham is already salty, so go easy).
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve on bread, crackers, lettuce wraps, or as a dip with vegetables.
Notes
Quick Tip
Pulse, don't puree. When using a food processor, pulse in short bursts until the ham is finely chopped but still has texture. Over-processing turns it into a paste.
Tips for the Best Ham Salad
Use a good quality ham. Leftover holiday ham works great. You can also use a ham steak or deli ham. Avoid pre-sliced sandwich ham — it’s too thin and watery.
Chill before serving. Letting the ham salad rest in the fridge for 30 minutes allows the flavors to meld together.
Taste before adding salt. Ham is naturally salty. Add salt sparingly and taste first.
Make it chunky or smooth. Pulse the ham for a few seconds for a chunky salad, or process longer for a smoother spread. Both work great.
Add crunch. Celery and onion add texture. For extra crunch, add chopped bell pepper or water chestnuts.
Swap the yogurt for mayo. If you prefer a traditional version, swap the Greek yogurt for mayonnaise. The protein count will drop slightly.
Serving Suggestions
This ham salad recipe is delicious on its own or with:
- Whole grain bread — for a classic ham salad sandwich
- Croissants — for a fancy lunch
- Lettuce wraps — for a low-carb option
- Crackers — for an easy snack or appetizer
- Stuffed celery — for a keto-friendly snack
- As a dip — with sliced vegetables or pita chips
Storage and Meal Prep
Fridge: Keep in an airtight container for up to 4 days. The flavors deepen overnight.
Reheat: This ham salad is served cold. No reheating needed.
Freezer: I don’t recommend freezing — the texture of the Greek yogurt and ham changes when thawed.
Meal prep: Portion into containers with crackers or lettuce wraps for grab-and-go lunches all week.
Recipe Variations
Spicy ham salad. Add ½ teaspoon of cayenne pepper or a tablespoon of sriracha for heat.
Deviled ham salad. Add 1 tablespoon of sweet relish and 1 teaspoon of smoked paprika for a deviled ham flavor.
Herby ham salad. Add fresh dill, parsley, and chives for a bright, fresh flavor.
Cheesy ham salad. Stir in ½ cup of shredded cheddar cheese for extra richness.
Bacon ham salad. Add ¼ cup of crumbled cooked bacon for smoky flavor.
Avocado ham salad. Mash ½ avocado into the salad for extra creaminess.
Cream cheese ham salad. Swap half the Greek yogurt for softened cream cheese for a richer, spreadable version.
Pasta ham salad. Fold the ham salad into cooked pasta for a cold pasta salad.
Frequently Asked Questions
What is the best ham for ham salad?
Leftover holiday ham works great. You can also use a ham steak or deli ham. Avoid pre-sliced sandwich ham — it’s too thin and watery. Look for a thick-cut ham that you can cube.
Can I use leftover ham?
Yes! Leftover ham from a holiday dinner is perfect for this ham salad recipe. Just cut it into cubes and pulse in the food processor.
Can I make this without a food processor?
Yes. Finely chop the ham by hand with a sharp knife. It takes a few extra minutes but works just as well.
Why is my ham salad dry?
If your ham salad is dry, add more Greek yogurt or a splash of pickle juice. The ham will absorb some of the liquid as it sits.
Why is my ham salad watery?
Watery ham salad usually means the ham had too much moisture. Pat the ham dry with paper towels before cubing. You can also drain the pickle relish well before adding it.
Can I use mayo instead of Greek yogurt?
Yes. Swap the Greek yogurt for ½ cup of mayonnaise for a traditional version. The protein count will drop to about 22g per serving.
How much protein is in this ham salad recipe?
Each serving provides approximately 28g of protein from the ham and Greek yogurt — making this a satisfying, protein-packed meal.
How long does ham salad last in the fridge?
It keeps for up to 4 days in an airtight container in the fridge. The flavors deepen overnight, making it even better the next day.
Can I freeze ham salad?
I don’t recommend freezing. The texture of the Greek yogurt and ham changes when thawed, becoming watery and grainy.
What should I serve with ham salad?
It’s delicious on bread, crackers, lettuce wraps, or as a dip with vegetables. It’s also great stuffed into celery for a keto-friendly snack.
Can I add eggs to ham salad?
Yes! Adding 2 hard-boiled eggs increases the protein to about 33g per serving and adds extra richness.
The Protein-Packed Ham Salad You’ll Make on Repeat
This is the kind of recipe that proves you don’t need mayo to make a creamy, delicious ham salad. The Greek yogurt is tangy and rich, the mustard adds a kick, and the pickle relish and celery bring the perfect crunch.
The best part? It comes together in 10 minutes and packs 28g of protein per serving. Use it for sandwiches, wraps, or meal prep — and watch it disappear.
If you’re looking for a reliable, protein-forward option for lunches or snacks, this ham salad recipe belongs in your regular rotation.
Give it a try this week and let me know how it turns out. And if you’re craving more protein-packed lunch ideas, check out my other recipes for more easy, practical meal inspiration.
