Easter Leftover Egg Salad
What do you get when you add hard boiled eggs, ham, and a few fridge staples? You get the best Easter Leftover Eggstravaganza ever. Now this may be a surprise but there are currently zero Eggstravaganza recipes on LBO. How can that be possible, but I’m here to muscle through and share this scrumptious gem that has been universally enjoyed by my family. The day after Easter you are usually a bit tired, maybe had your fill of Easter candy and chocolate and would just like a simple and filling meal. This is where our main attraction of Leftover Easter Egg Salad comes into play.
Most of the time when someone says egg salad, I have an image of hefty- grocery- store- deli- counter-with-extra-mayo in my head. Not the healthy, filling, Eggstravaganza that I have created here.
This dish is made with just a handful of ingredients so it stays simple and healthy. We know everyone has loads of hard boiled eggs after Easter that are all kinds of fun colors but need to be used up ASAP. We also assume that you bought the extra large ham because everyone loves day after Easter sandwiches. The hard boiled eggs and the ham are the stars of this dish with pickles, mayo, celery, mustard and a dash of lemon juice, salt and pepper rounding out the supporting cast.
Let me know what you think and what addition you made to your Easter Leftover Eggstravaganza.
You can never have to many types of salad to fill your lunch plate, here are a few more to try:
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- 10 hard boiled eggs, diced*
- ⅓ cup mayo
- 2 tsp mustard
- 1 tsp lemon juice
- 1 celery stalk, chopped
- 3 pickle slices, chopped
- ½ tsp salt
- 1/2 tsp pepper
- 1 cup diced ham
- Combine all ingredients in a bowl.
- Store in the fridge for up to a week.
- The easiest way to diced your eggs is to push them through a cooling rack into the bowl!