Robin's Healthy Take: Get Creative With Easter Leftovers

Transform Easter ham and hard-boiled eggs into delicious new dishes.

When I cook for holidays, I always have loads of leftovers. I actually plan it that way, because I like revamping tasty ingredients into completely new dishes. After Easter, it’s mostly ham and hard-boiled eggs (and most of the eggs have multicolored whites from the dye)! Since both don’t stay fresh for more than about 3 days in the fridge, I get to morphing pretty darn quick! Check out my favorites.

Oh, and P.S., if you want to make these dishes and you only have raw eggs, here’s how to hard-boil ‘em: Place whole eggs in a saucepan; pour over enough cold water to cover; set pan over high heat; bring to a boil; reduce heat to simmer and cook 12 minutes; drain and plunge into ice water.

Asparagus and Ham Salad with Cheddar, Lemon and Egg

Serves 4

2 bunches fresh asparagus
2 hard-boiled eggs, peeled and diced
1 cup diced cooked ham
4 ounces sharp cheddar cheese, cut into 1/2-inch cubes
2 tablespoons chopped fresh parsley
1 lemon, juice and zest
1 tablespoon olive oil
1 teaspoon honey mustard


Immerse asparagus bunches (with rubber bands still on) in a pot of boiling water. Cook 2 minutes, until crisp-tender. Drain and immerse in ice water to prevent further cooking. Drain, trim woody ends and cut spears into 2-inch pieces. Transfer asparagus to a large bowl and add eggs, ham, cheese and parsley; set aside. Whisk together 2 tablespoons lemon juice, 1/2 teaspoon finely-grated lemon zest, oil and mustard; add mixture to asparagus mixture and toss to combine. Season to taste with salt and freshly ground black pepper.

Spaghetti Carbonara with and Green Peas

Carbonara is a classic Italian dish that often contains bacon, eggs, milk and cheese. In my healthier version, I use ham instead of bacon, flour instead of eggs (to thicken) and low-fat milk.

Serves 4

12 ounces spaghetti
2 teaspoons olive oil
1 cup diced cooked ham
3 cloves garlic, minced
2 1/2 cups low-fat milk
2 tablespoons all-purpose flour
1 cup frozen green peas, keep frozen until ready to use
1/3 cup grated Parmesan cheese


Cook spaghetti according to package directions; drain and set aside. Meanwhile, heat oil in a large saucepan over medium heat. Add ham and garlic and cook 3 minutes, until golden brown. Whisk flour into milk and add to pan; simmer 1-2 minutes, until thickened. Add cooked spaghetti and peas and cook 1 minute to heat through. Remove from heat, stir in cheese and season to taste with salt and freshly ground black pepper.

Ham and Cheese Quesadillas With Pickled Peppers

Serves 4

Cooking spray
8 medium/soft taco size flour tortillas, regular or whole wheat
12 ounces thinly sliced cooked ham
1 cup shredded Monterey Jack cheese
1/2 cup thinly sliced pickled jalapeno peppers


Coat a stovetop griddle or grill pan with cooking spray and preheat to medium-high.

Arrange four tortillas on a flat surface; top with ham, cheese and peppers. Top with second tortilla. Transfer to hot pan and cook 3 to 5 minutes per side, until golden brown and cheese melts.

Spinach Salad with Grilled Salmon and Eggs

Serves 4

Cooking spray
4 salmon fillets (about 5 ounces each)
5-7 ounces baby spinach, chopped
2 hard-boiled eggs, peeled and chopped
8 strips regular or turkey bacon, cooked until crisp and chopped
1/3 cup light balsamic vinaigrette


Coat a stovetop griddle or grill pan with cooking spray and preheat to medium-high.

Season salmon with salt and freshly ground black pepper and grill 3 minutes per side, until fork-tender; chop into 2-inch pieces. Combine spinach, salmon, eggs, bacon and dressing in a large bowl; toss to combine. Season to taste with salt and freshly ground black pepper.

Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at

Next Up

Robin's Healthy Take: Zucchini

Robin Miller's healthy recipes for zucchini and summer squash.

Robin's Healthy Take: Healthy Food Pairings

Sometimes your favorite foods taste better together. Robin Miller's salad recipes pair unusual foods together and the result is unforgettable (and delicious!).

Robin's Healthy Take: DIY Tacos

Make tonight a taco night: Tacos are easy to prepare, and easy to make healthy, plus they're a guaranteed crowd-pleaser.

Robin's Healthy Take: Savory Grapefruit

Use tangy grapefruit to make Robin Miller's spicy southwest shrimp and grapefruit-glazed chicken.

Robin's Healthy Take: Healthier Chips

Deep-fried chips are out; healthy, baked chips are in, like Robin Miller's kale chips, maple sweet potato chips and curried potato chips.

Robin's Healthy Take: Egg Rolls

Take-out egg rolls aren't the healthiest fare, but Robin's lightened-up, baked-not-fried recipe is just the thing to soothe your cravings without busting your waistline.

Robin's Healthy Take: School Lunches

Robin Miller's ideas for healthy back-to-school lunches for kids.

Robin's Healthy Take: Coconut Shrimp

Robin puts a healthy spin on coconut shrimp for less than 200 calories per serving.

Related Pages