Friday Recipes: Easter Leftover Ideas

Easter is on Sunday, and many families will have leftover ham and boiled eggs that they will need to use up. We've pulled a few of our favorite recipes to share with you. Here's wishing everyone a very Happy Easter, see you on Monday!


Egg Salad Sandwiches

2 hard-boiled eggs, chopped fine
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon chives, finely chopped

Mix mayonnaise with eggs, chives, salt and pepper. Spread each slice of bread with a layer of butter, and then egg mixture.


Deviled Ham Sandwiches

1 1/3 cups finely chopped ham
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
Salt and pepper

Combine all ingredients and mix well.


Egg Salad with Herbs

6 large eggs
3 green onions thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup light or regular mayonnaise to taste
salt and pepper (optional)

Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in bowl and mash. Add the green onions and herbs, then add chives, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.


Bean Soup with Ham

1 ham bone with some meat left on
2 cups Navy, Northern beans or mixed beans
8 cups water
1 clove garlic, minced
1 bay leaf
1 large onion, chopped
Salt and pepper, to taste

Wash beans the beans and add to a medium to large pan on the stove. Cover with water, boil, and turn off the heat. Let these sit about a 1/2 hour. Drain the beans, and place all the ingredients in the crock pot. Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy. Add more water if needed to make it a soup consistency as it cooks. Cut the meat off the bone and put in with the beans and remove the bay leaf before serving.


Split Pea Soup

one ham bone with remaining meat
1 cup minced onions
2 tsp. black pepper
1 pound dried split peas, green or yellow
1 cup chopped carrot

Place the ham bone and other ingredients to a crock pot. Just cover with water, and cook on low all day long or high for 4-6 hours. I cook my peas til they are fairly mushy, but you can cook less if you like them less done. We always ate big bowls of this soup with bread and butter. Very simple! If the meat isn't falling off the ham bone, remove and use a fork to remove it and place the meat into the soup. Discard the bone. Season with salt if desired.


These recipes are from our friends at Alicia's Recipes


Kraft Incredible Egg Macaroni Salad

17 1/4 oz. pkg. Kraft macaroni and cheese dinner
10 oz pkg. frozen peas
1 med. tomato, chopped
3/4 c. Miracle Whip salad dressing
1/2 c. celery, sliced
1/2 c. onion, chopped
1/2 tsp. salt
Dash of pepper
6 hard-boiled eggs

Prepare Kraft dinner as directed on package. Add peas, tomato, salad dressing, celery, onion and seasonings. Chop 5 eggs; add to dinner mixture. Mix lightly. Chill. Stir in additional salad dressing before serving, if desired. Garnish with remaining egg, sliced. Serves 6-8.


Ham And Macaroni Salad

7 oz elbow macaroni, cooked and drained
1 whole hard-boiled egg, chopped
15 oz canned peas, drained
1/2 c onions, chopped
8 oz turkey ham, cooked and cubed
1/8 tsp black pepper
1 c fat-free mayonnaise

In a mixing bowl, combine cooked macaroni, peas, ham, mayonnaise, eggs, and black pepper. Mix well. Cover and refrigerate several hours before serving.


Ham And Cheese Spread

1 pkg. (8 oz.) cream cheese
1/4 c. mayonnaise
1/2 lb. boiled or leftover baked ham,
cut in sm. pieces
4 tbsp. fresh parsley, divided
1/4 tsp. dry mustard
1/4 tsp. Tabasco sauce
1 tbsp. chopped green onion

Combine all ingredients except 2 tablespoons of parsley in food processor or blender and pulse until ham is minced. Do not over process. Roll into a ball; chill until firm. Cover outside of ball with reserved chopped parsley. Serve with a variety of crackers. Yield: 24 appetizer servings.


Ham And Potato Quiche

Vegetable oil spray
3 c. shredded raw potatoes
1-1/2 c. grated extra sharp Cheddar cheese
1 c. turkey, chicken or ham (any leftover meat)
1 c. evaporated milk
2 eggs
1/2 tsp. salt (optional)
1/4 tsp. pepper

Spray quiche pan with cooking spray. Press potatoes evenly into crust shape and bake at 425 degrees for 15 minutes or until lightly browned on edges. Remove from oven and layer the following: meat of your choice; then layer cheese on top. In a bowl, beat together evaporated milk, eggs, salt, and pepper. Pour mixture on top of cheese and return to oven. Bake at 425 degrees about 30 minutes. Allow to cool at least five minutes.


Deviled Eggs

4 Hard-boiled eggs
1/4 Cup Grated parmesan cheese
1 Teaspoon Prepared mustard
Dash pepper
2% Milk
Dill weed; or paprika

Cut the eggs in half lengthwise; remove the yolks and mash. To the yolks, add the cheese, mustard and pepper; stir until well combined. Stir in enough milk to moisten the mixture. Refill the egg whites with the mixture. Sprinkle with paprika. Serve immediately or refrigerate until serving time.