Ham and Egg Salad

Do you have leftover Easter eggs?  How about leftover ham?  Then you have half the ingredients you need to make this salad!  You'll probably find the other ingredients in your refrigerator ;)

I made these hard-boiled eggs in the oven.  Have you tried that method yet?  You simply place one egg in each cavity of a muffin tin (I used a mini muffin tin) and place the eggs in a 350 degree oven.  Bake for 30 minutes.  Then place the hot eggs in a bowl of ice water for 10 minutes.  The eggs will be done perfectly and the ice bath makes them peel so easily.  Of course, these still take time to make, but I found it to be so much easier than boiling the eggs!

Since we had some leftover ham, I decided to toss it into the egg salad.  It was a great decision!  Mike and I both really enjoyed this salad and it was quite filling.  It made for excellent lunches for Mike this week too.

Ham and Egg Salad

Serves 6 



Ingredients:
6 hard-boiled eggs
1/2 cup diced ham
2 Tablespoons pickle relish
1/2 cup mayonnaise
salt and pepper, to taste

1.  Chop hard-boiled eggs into small pieces.

2.  Mix all ingredients in a small bowl.  If necessary, add more mayonnaise to achieve desired creaminess.

3.  Add salt and pepper to meet your desired taste.

Serve immediately or store in the fridge until you're ready to serve.