Easter Leftover Egg Salad
on Mar 31, 2021, Updated Mar 27, 2025
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This creamy ham and egg salad recipe is a delicious and practical way to enjoy your Easter leftovers.
Table of Contents
What Makes This Recipe Great
Easter egg hunts are over, and you’re left with a basket full of colorful hard-boiled eggs. Don’t let them go to waste! Transform those leftover eggs into a delicious and satisfying Easter leftover egg salad that’s perfect for sandwiches, wraps, or simply enjoyed on its own. This recipe, featuring a delightful combination of creamy mayo, tangy mustard, and savory ham, is a fantastic way to repurpose your Easter bounty.
Ingredient List
- Hard Boiled Eggs– you can usually find hard boiled eggs in the deli section of your local grocery store if you don’t want to make them at home
- Mayo– Duke’s Mayo is the all time favorite
- Mustard– feel free to add spicy mustard to kick this up a notch
- Lemon Juice– A dash of lemon juice adds a bright, tangy flavor that cuts through the richness of the mayonnaise and eggs
- Celery
- Pickles
- Salt and Pepper
- Ham– this is the perfect use for your Easter leftover ham
Step By Step
- Prep the Eggs: Carefully peel and dice your hard-boiled eggs.
- Combine Ingredients: In a large bowl, combine the diced eggs, mayonnaise, mustard, lemon juice, chopped celery, chopped pickle slices, salt, and pepper.
- Add Ham: Gently fold in the diced ham, ensuring it’s evenly distributed.
- Mix Well: Stir all the ingredients together until well combined.
- Chill and Serve: For the best flavor, refrigerate the egg salad for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve on your favorite bread, crackers, lettuce wraps, or enjoy it straight from the bowl!
Pro Tip
- Perfect Hard-Boiled Eggs: For easy peeling, place eggs in a pot of cold water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Immediately cool in an ice bath.
Frequently Asked Questions
How long with this save for?
- This is a great recipe for meal prep as it can last up to a week in the fridge in a sealed container.
Bright and Yummy Spring Eats
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Easter Leftover Egg Salad
Ingredients
- 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
- ½ tsp pepper
- 1 cup diced ham
Instructions
- Combine all ingredients in a bowl.
- Store in the fridge for up to a week.
Notes
- The easiest way to diced your eggs is to push them through a cooling rack into the bowl!
will be making this soon can i use mushrooms ndstead as am a vegetarian i never had egg salad before will dm you if i make this and let you know how it goes Thanks Ramya
Please give it a try and let us know how it turns out!!
I love the addition of ham and the “cooling rack dicing” method!
It truly is life changing! Will never go back to chopping!
This is so good. I didn’t have ham so i had it without. I normally don’t like egg salad but this is a dynamic egg recipe
Wonderful! So glad you enjoyed it!
Sweet or dill pickle?
Either! Whatever one you like!