Ham and Egg Salad

Use up colored eggs and Easter ham with this delicious sandwich filling. Barbara Stein shares her tasty, frugal recipe.

Editor's Note: As this Friday falls in the Octave of Easter, it is considered a Solemnity. Enjoy this ham recipe: Today is not a Meatless Friday! -Barb

I don't know about you, but right after Easter I usually have a big bowl of hard-boiled, colored eggs in my fridge. I'm guessing you do, too. This week will present many opportunities for yummy egginess, but with the addition of leftover Easter ham, "free lunch" presents itself in the form of Ham and Egg Salad.

Ham and Egg Salad

serves about 4

4 hard boiled eggs, finely diced
1/4 c. finely diced ham
2 T. minced onion
1 T. sweet pickle relish
2 T. mayonnaise
1 t. Dijon mustard
salt and pepper to taste

Stir all ingredients together and serve on bread or toast with or without lettuce.