Today's recipe uses leftover diced Easter ham to make a simple ham salad with hard-cooked eggs, sweet pickles a little mustard, mayonnaise, dried dill, sweet onion and diced celery, served over Romaine lettuce.
3 cups of diced Ham
3 large eggs
1/3 cup sweet onion (like Mayan sweet or Vidalia)
1/3 cup celery
1/3 cup sweet pickle or sweet pickle relish
1/3 cup mayonnaise
1 Tbs Dijon mustard
1 tsp dried dill
After dicing the ham into 3 cups of 1/4-inch cubes, get the eggs going in just enough water to cover.
As soon as the water comes to a boil, set the timer for 12 minutes and adjust the heat so the eggs are gently simmering along.
When the timer goes off, run the eggs under cold water to cool, peel and chop.
Finely dice the sweet onion, celery and sweet pickle. Sweet pickle relish can also be used instead.
Once the eggs are cooked and everything is diced, add the ham to a mixing bowl with the onion, celery and pickle.
Then add the chopped cooked egg, about 1/3 cup mayonnaise, 1 Tbs Dijon mustard and 1 tsp dried dill and mix to combine. Add more mayonnaise if needed it and season it with black pepper to taste.
Serve it up over the top of Romaine lettuce leaves.