After Easter we always have left over baked ham and Easter Eggs, so I decided to make it into a salad for the family to enjoy the next day. This light salad has a great taste with the addition of dried apricots and celery. Be creative and add your own extras!
2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
½ c. chopped celery
¼ c. chopped sweet onion
¼ c chopped dried apricots
Salt and Pepper to taste
No nutrition information available
Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.