What to do with Easter Leftovers

Use Your Easter Leftovers!

Spring and Easter meals are delicious, but may leave you with some unusual leftovers.  Do you end up throwing out dozens of hard boiled eggs?  Wonder what to do with the ham that everyone has already had enough of?  Or the asparagus that your children didn’t like?  Well, here are several fresh recipes that will use all of those very leftovers!

Deviled eggs a la Sam

Makes 20 halves

Ingredients

• 10 large hard boiled eggs
• 1 T. water
• 1/2 tsp. cumin
• 1/4 tsp. granulated garlic
• 1 tsp. salt
• 2 avocados, halved, pitted, and cut into small chunks
• 1/2 small red onion, minced
• 4 cherry tomatoes, minced
• Juice of 1 large lime
• Dash of hot pepper sauce (or to taste)
• 2 thick slices of prosciutto, finely chopped
• 2 tsp. minced fresh cilantro

Directions

• In a small bowl, combine water, cumin, garlic, and salt and mix well
• Add the avocados, onion, tomato and lime juice
• Mash with a potato masher
• Add hot pepper sauce and prosciutto and mix well
• Set aside
• Peel the hard boiled eggs and cut in half
• Remove the yolks and set aside the whites
• Add the yolks to the avocado mixture, mixing well to combine
• Spoon mixture into the egg halves

“Fit to Eat” Egg Salad

Makes 4 sandwiches

Ingredients:

• 8 large hard boiled eggs
• 3 T. part skim ricotta cheese
• 3 T. plain, nonfat Greek yogurt
• 2 t. Dijon mustard
• 2 t. finely chopped fresh chives
• ½ t. coarse salt
• Freshly ground pepper
• 2 c. watercress, thick stems removed
• 8 thin slices whole grain bread

Directions:

• Peel eggs, cut in half and remove yolks.
• Crumble 2 yolks and set aside. Discard the other yolks.
• Finely chop egg whites and transfer to a medium bowl.  Add crumbled yolks.
• Whisk together ricotta, yogurt, mustard, chives and salt in a small bowl and season with pepper.  Add to egg mixture and stir gently to combine.
• Arrange egg salad and watercress on 4 bread slices and top with last 4 slices.

(184 calories per sandwich!)

Deviled Ham Salad on Marbled Rye

Enjoy this recipe from Food and Wine! – Deviled Ham Salad on Marbled Rye.   Makes 4 sandwiches or 16 tea sandwiches!

Heavenly Potatoes and Ham

I made this dinner using ham leftovers last year!  This is a sure family pleaser!

Ingredients:

• 5 lbs. red potatoes, quartered
• 1 (16 oz.) container sour cream
• ½ c. butter
• 1 can (10.75 oz.) condensed cream of chicken soup
• 2 c. shredded cheddar cheese
• ¼ c. chopped green onion
• 2 c. cooked, chopped ham
• Salt and pepper to taste
• 1 ½ c. parmesan cheese flavored bread crumbs
• ¼ c. melted butter

Directions

• Preheat oven to 350 degrees.  Lightly grease a 13” x 11” baking dish.
• Place potatoes in a large pot of water and bring to a boil.  Boil until potatoes are tender, about 12 minutes.  Drain and transfer to a bowl.
• Mix sour cream, butter, cream of chicken soup, cheddar cheese, green onions, ham, salt and pepper with the potatoes.  Spread in prepared dish.
• Sprinkle with bread crumbs and drizzle with melted butter.
• Bake 30 minutes in preheated oven.

Asparagus Mimosa

This recipe incorporates ham, asparagus and hard boiled eggs!!
Ingredients:

• 8 slices bacon or ham, crisply cooked
• 4  4 inch slices focaccia or hearty toast
• 2 lbs. asparagus, cooked
• 2 T. chopped fresh tarragon
• 2 T. orange zest
• 2/3 c. vinaigrette (homemade or bottled)
• 4 hard boiled eggs, finely chopped

Directions

• Place two strips of bacon/ham on each piece of bread and top with some asparagus.
• Stir the tarragon and orange zest into the vinaigrette.
• Drizzle over the asparagus and top with chopped eggs.

You may also enjoy:

• Host an Easter Egg Hunt
• Cute Easter Craft
• Celebrating Easter with Kids
• Fabulous Easter Baskets

Photo of ham, top of page, is from allrecipes.com - see for tips on cooking ham and more ham recipes.

Tags: what to do with Easter leftovers, using, recipes, recipe, leftover, how to use your Easter leftovers

Share This Article

 E-mail this entry Facebook Twitter  Print this entry