Ham and Egg Salad

I hope everyone had a great Easter.  If you are like me, you probably have some leftover ham and boiled eggs.  Well, this recipe is the perfect way to use both of them up.  Chicken Legs LOVES egg salad.  I don't make it for him enough because I hate the smell of eggs and I also despise mayonnaise .  I had leftover ham andI decided to be nice and make him a big batch of this ham and egg salad for lunch. He loved it.  He ate two sandwiches for lunch the first day and two sandwiches for lunch the next day.  He has already requested another batch for this weekend.  Give this a try - you won't be disappointed!

Ham and Egg Salad
4 sandwiches
(Printable Recipe)


1 cup chopped ham
6 eggs
3 Tbsp mayonaisse
1/2 cup chopped celery
1 Tbsp vinegar
1/4 tsp onion powder
1/2 tsp Worcestershire sauce
salt
pepper

To cook the eggs:  Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute. To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.

 To make the egg salad: Chop boiled eggs. Combine all ingredients and chill.