Cut meat into pieces and boil in salted water until done, about 20-30 minutes.
Grind pork and chicken in a food processor until finely chopped. Place in a large bowl. Add pickles and pimientos to food processor and process until chopped well. Add to chicken and pork and stir to combine.
Using a hand mixer or stand mixer (preferred) add deviled ham and cream cheese in batches and mix into a paste.
Add mustard and pickle juice. Add more to taste. End result should be tangy not sweet.
Refrigerate and serve on saltines or make tea sandwiches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 tablespoon (7g)|
|Recipe Makes: 128 Servings|
|Calories from Fat: 7 (54%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.5mg||1 %|
|Sodium 8mg||0 %|
|Potassium 20.9mg||1 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 1.5g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.