• 6 ea. Eggs, hard boiled
  • 2 cups Smithfield Boneless Ham, diced into ¼” cubes
  • 1 cup Fennel, diced
  • 1 cup Celery, peeled and diced
  • 2 Tbsp. Shallot, minced
  • 2 Tbsp. Dill, minced
  • 2 Tbsp. Chives, sliced thin
  • 1 tsp. Kosher salt
  • ¼ tsp. Black pepper
  • ¼ tsp. Cayenne

Stone-Ground Mustard Vinaigrette

  • 2 Tbsp. Lemon juice
  • 3 Tbsp. Greek yogurt
  • 2 Tbsp. Mayonnaise
  • 3 Tbsp. Stone ground mustard
  • 1 tsp. Honey
  • 1 tsp. Garlic, minced
  • ¼ cup Olive oil
  • Kosher salt (as needed)
  • Black pepper (as needed)
  • Butter leaf lettuce (as needed)
  • Chives, sliced thin (as needed)


  1. For the eggs: Add the eggs to a saucepan and fill with cold water.  Bring water to a boil and immediately remove from heat.  Cover and let the eggs stand for 10 minutes. Take the eggs out of the water and plunge into an ice bath, let cool.
  2. For the salad: Peel and chop the eggs and add them to a medium sized bowl.  Add diced ham, fennel, celery, shallots, dill, chives, salt, pepper and cayenne. Mix well.
  3. For the vinaigrette: Place all ingredients in a mixing bowl and whisk to combine. Season with salt and black pepper. Dress the salad and season to taste.
  4. For the finish: Place a nice leaf of lettuce on each plate, add ½ cup of the egg and ham salad on top, and garnish with additional chives.

* This recipe was created by The Culinary Institute of America as an industry service to Smithfield Culinary.