A Recipe for Easter Egg Salad Cups … Made with Easter Leftovers

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.

Easter Egg Salad Cups via MealMakeoverMoms.com/kitchen #easter #leftovers #eggs #

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

Print Recipe

 

Leave a Reply

Be friends

Connect with us

Follow Us on Facebook Follow Us on Twitter Follow Us on Instagram Follow Us on Pinterest

Get The Meal Makeover Moms' newsletter for healthy new recipes and giveaway news!