If you still happen to have leftover Easter ham and hard boiled Easter eggs in the ‘fridge, this is a great way to use them up! High protein and delicious… Lunch is served!
for 6 to 8 big sandwiches:
12 large, cold, hard boiled eggs
1 cup fully cooked ham, chilled completely, and chopped
1/2 cup real mayonnaise
2 Tablespoons prepared yellow mustard
2 Tablespoons sugar
1/4 cup chopped dill pickles
1/8 teaspoon garlic powder
salt and pepper, to taste
Peel eggs and place in a large mixing bowl. Mash with a potato masher until small, uniform chunks form. Mix in the ham, mayonnaise, mustard, sugar, pickles and garlic powder. Mix well. Salt and pepper to taste. Spoon onto your favorite bread or buns. Refrigerate any leftovers. This salad will keep in the refrigerator for 3 days.