The beauty of working at Janice’s house — which we do most Tuesdays — is that we get to cook as we work … and work as we cook. Today, we took advantage of Janice’s Easter leftovers by creating this better-for-you egg salad recipe. We used two classic Easter ingredients: spiral cut ham and hard-cooked eggs. (Check out our How To Hard Cook Eggs tutorial.)
A few simple ingredients come together quickly for this family-pleasing Easter leftover lunch.
The presentation possibilities for our Easter egg salad are endless. You can serve in Bibb lettuce cups if you don’t have Romaine, place in a whole grain pita pocket or inside slider buns, or as the topping for a Cobb-style salad.
Easter Egg Salad Cups
Makes 4 Servings
- 6 large eggs, hard cooked, shelled, and coarsely chopped
- 1/2 cup finely diced leftover spiral cut ham
- 1/3 cup finely diced red bell pepper
- 1/4 cup light mayonnaise
- Kosher salt
- Black pepper
- 6 Romaine lettuce leaves
1. Place the eggs, ham, bell pepper, and mayonnaise in a bowl and mix until well combined. Season with salt and pepper to taste. Serve in lettuce cups.
Nutrition Information per Serving (1/2 cup salad + 1 lettuce leaf): 180 calories, 11g fat, (2g saturated), 350mg sodium, 4g carbohydrate, 1g fiber, 13g protein, 45% vitamin A, 40% vitamin C, 10% iron