Ham and Eggs Salad

Directions

1. 1
   **If you do not have hard cooked eggs on hand, put eggs in pan with cold water, a pinch of salt, and a tablespoon of white vinegar.
2. 2
   Once water comes to boil, cover, turn off heat and let simmer 20 minutes.
3. 3
   Cover eggs with ice water for 10 minutes, drain, crack, and peel.
4. 4
   (You can chop other ingredients while eggs are cooking).
5. 5
   Using an egg slicer, first slice each egg one way, then pick up entire sliced egg, turn it around and slice again in the opposite direction (or if you have a favorite method, just chop up fine).
6. 6
   Do this with all 8 eggs and put in a glass bowl.
7. 7
   Add diced ham, chopped onions, and pickle relish, and toss with a fork into the chopped eggs.
8. 8
   Now would be the time to add the celery if you are using it.
9. 9
   Add the mayonnaise, dried mustard, celery seed and dried tarragon and mix thoroughly with a fork .
10. 10
    You want to toss as apposed to beating, as you want to keep the ingredients as whole as possible.
11. 11
    Cover and refrigerate for a minimum of 4 hours - overnight is even better.
12. 12
    Enjoy.