Ham and Egg Salad Sandwich Spread

4 (1/4 inch thick) slices ham

4 hard-boiled eggs, peeled and chopped

3 stalks celery, minced

1 ½ cups light mayonnaise

½ cup dill pickle relish

¼ cup minced onion

2 tablespoons Dijon mustard

ground black pepper to taste

Shred the ham using the shredding blade on a food processor.

Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.

Refrigerate 2 hours before serving.