Recipe for Easter Leftovers

The day after Easter and it is back to work for many. You have leftovers from your holiday meal and instead of waiting until dinner and reheating the leftovers, why not make this unique dish that you can bring for an brownbag lunch?

Some people who serve ham may use the bone to make a split pea soup but the ham is delicious to use in a salad. You may have to fight the kids to take their pastel-colored Easter eggs to use for this salad but give them some of this for their lunch and they won’t mind a bit.

Here is what you need for this easy to make sandwich filler made from Easter holiday dinner leftovers.

hard-boiled eggs





halved cherry tomatoes

Step one is to peel and rinse off about 4 or 5 eggs.

Chop the eggs and put them into a mixing bowl.

Take a few slices of leftover Easter ham and cube it. For 4 or 5 eggs you will need about 1 cup of cubed ham. (you can adjust the egg/ham ratio to your liking)

Wash 1/2 stalk of celery and chop it finely. Add it to the mixing bowl.

Add about 1/2 teaspoon minced onion to the mixing bowl.

Wash and slice about 6 or 7 cherry or grape tomatoes and slice them in half. Add them to the mixing bowl.

Gently stir in about 2 tablespoons of mayonaisse. (be careful not to crush the tomatoes)

Season with ground black pepper. No salt is needed! Ham is a salty meat.

Spoon this mixture into a roll, a tortilla, a bagel or any kind of bread that you like. This will make a unique and delicious sandwich.

A second recipe for using your leftovers from Easter is to use all the ingredients above and stir into 1/2 lb of cooked small shell noodles. You will need to add another 2 tablespoons of mayonaisse to make it creamy. This delicious pasta salad is a great lunch and it uses some of your leftovers from your holiday dinner.

These two variations make for a lighter, summery tasting lunch or even dinner!