Egg Salad with Ham Mini Phyllo Cup

Care for an easy, simple and nutritious finger food? These mini phyllo cup filled with creamy egg salad with ham not are only cute, they are delicious…and perfect for Easter!

The combination of the creamy egg salad with a bit of ham and the light and crispy phyllo cups are detectable for the palate.

– Why you should try this recipe?

It is the easiest and simplest finger food you can make…and they are so eye catching…

– Can I make my own phyllo cup?

Absolutely, I was just too lazy to make them, so I choose the short cut method, store bought.

– Is that possible to make these in advance?

Yes, by adding a layer of iceberg lettuce in the mini cups before adding the egg salad will keep the phyllo cup fresh and crispy.

– Should we get to the recipe?

Here we go…


  • 3 hard boiled eggs
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons finely cubed ham
  • Fresh ground black pepper
  • 1 big iceberg lettuce leaf
  • Cilantro leaves, carrot, green peas for garnish


Refresh the phyllo cups by baking them in a 325F preheated oven for 3 to 4 minutes. Remove from the oven and let it cool completely.

Scoop the egg from the shell and place in a small bowl.

Using a fork, mash the egg as much as you can.  Add the desirable amount of black pepper and the ham. Mix until all the ingredients are blended together.

Cut the iceberg lettuce into small piece and lay gently inside the mini phyllo cup.

Using a mini scooper (1 tablespoon size) scoop the egg salad on the lettuce.

Garnish with cilantro leaf, carrot and or green pea.


Before I forget…

– Looking for more egg recipes?  Please check the links below…

Did you know that eggs are considered one of the most nutritious food available? One egg contain in average 77 calories and it is packed with vitamins such as A, B12, B2, B5.  Also rich in phosphorus and selenium.

Thank you for visiting Color Your Recipes…have a colorful week!

Egg Salad with Ham and Celery

This is the easiest, simplest and fastest recipe for an egg salad. This egg salad is great on toast, crackers, on top of green or in between two slices of soft bread.

I hope you all had a nice weekend and for the ones that celebrate Easter a nice holiday with your family and loved ones.

As always, after Easter we have lots of leftovers, such as eggs and ham…and this year was not different. We had so much leftover ham, that I cut into small chunks and place them in the freezer for later use, but save one piece to add to my egg salad.

This is a “no recipe” post as you can add as little or as much as you want from the ingredients list. Please feel free to serve this egg salad over a bed of greens, in between two slices of bread or roll, or over toasts…as you can see, there are many ways to enjoy this simple egg salad.

One advice that I give you when making this egg salad is to add the celery right before serving. This will avoid “water” coming from the celery due to the salt in the egg mixture.


  • Hard boil eggs
  • Ham, cut into small pieces
  • Celery, chopped into small pieces
  • Black pepper, freshly grind
  • Mayonnaise to taste


Slice the eggs, chop them into pieces either with a knife or fork and place in a bowl.

Combine the ham to the eggs and add pepper. Mix gently.

Add the mayonnaise to the mixture, making sure that it is well combined.

Add the finely chopped celery, mix gently.

Serve as you desire.

If you enjoy this simple recipe using leftover ham, you might want to check on Couscous with HamHam Frittata or Fried Rice with Ham recipes.

Did you know that after decades of egg having a bad reputation due to its high cholesterol, the American Heart Association in the year 2000 revised the dietary guidelines and since then healthy adults can enjoy eggs again? Eggs are among the most nutritious foods known in the world. One large egg contains 6g of protein and only 70 calories. Moreover, eggs contain iron, vitamin A, vitamin D, vitamin E, vitamin B12, folate, selenium, choline, lutein and zeaxanthin.

Thank you for stopping by Color Your Recipes…have a colorful week!

Couscous with Ham

Before you ask…yes…I am still using the ham stored in my freezer since Easter, and yes…I still have one frozen little chunk of ham 🙂

This is a very simple and yet so tasty couscous dish. I have to admit that I used the ham from Easter, which I had stored in the freezer. This can be served as a main dish since it contains veggies and protein or with a side of green salad.


1 small onion chopped
1 ½ cup mixed frozen vegetables, boiled and drained
¼ cup parsley finely chopped
1 cup couscous
1 tablespoon butter
1 cup water
Approximately 2/3 to ¾ cup ham, chopped


In a pan sauteé the onion in butter until slightly soft, then add the ham and sauteé for a minute. Add the water and let it boil. Once the water boils, add the couscous and lower the temperature, cook for 2 to 3 minutes. Let it sit for 5 minutes. Add the mixed vegetables, salt, pepper and parsley. Loose the couscous with a fork and serve hot.

I have been working on the pictures that we took from our vacation in Beijing…since there are so many pictures, I will share with you as I organize them into my album.

So here are some of them…

Thank you for stopping by Simple Recipes and have a great week!

Ham Frittata

First of all, I hope all you mothers had a great Mother’s Day with your loved ones.

This is the kind of dish that can be served as breakfast, lunch or dinner. I love the versatility of it…you can add whatever you want and in no time you have a nutritious and healthy meal.

In this simple recipe for frittata I used ham, onion, tomatoes, cilantro, red bell pepper and mozzarella cheese and of course eggs. You can add spinach, mushrooms, olives, parsley and the list of ingredients can go on and on, and you can even make a vegetarian version of it.

I need to confess that the ham that I used in this frittata is from Easter, which was left in the freezer since then…and I still have one more piece of ham :)


1 small onion, finely chopped
1 tomato seed removed and chopped
1 small red bell pepper chopped
Cilantro to taste
1/3 cup ham chopped
1/3 cup mozzarella cheese (I used the sticks)
1 tablespoon olive oil
5 eggs, slightly beaten
¼ cup milk
Salt and pepper to taste


In the egg mixture add salt, pepper and the milk and set aside.

In a fry pan with cover sauteé the onion in olive oil until slightly soft. Add to the pan the ham, tomatoes, red bell pepper and cilantro. Mix gently, until all the ingredients are blended together. Pour the egg mixture over the vegetables and layer the cheese. Cover the pan and lower the temperature to low and let it cook until the egg is settled. Remove the pan from the heat and flip to a dish.
Serve hot..

If you like this simple recipe for ham frittata, you might want to check on Spinach and Canadian Bacon Frittata.

Thank you for stopping by Simple Recipes and have a great week!

Fried Rice with Leftover Ham

Well, you must be asking where did the leftover ham come from? I must admit that ham was leftover from Easter dinner, after having so much ham, we just could not see ham anymore, I still had one more chunk left, so I froze it. Now after a while I just thought of reviving the piece of ham that was stored in the freezer…to make the story short, I decided to use the ham to make this simple and easy fried rice, and of course the rice was leftover as well. If you do not have ham, you can always substitute for chicken, sausage or if you prefer, no meat at all :-).


2 eggs, lightly scrambled
½ bunch of green onion finely chopped
½ large onion chopped
2 cups of frozen vegetables
3/4 to 1 cup ham, chopped
3 cups cooked rice
2 tablespoon olive oil
Salt and pepper to taste


Sautee the green onion and onion in 1 tablespoon olive oil, once lightly browned add the ham. Stir fry for a couple of minutes and reserve.

Add the remaining olive oil in the pan and stir in the rice, make sure that is well mixed and loose, add the cooked frozen vegetables, egg and ham.

Stir gently until well mixed.

Serve hot.

Thank you for stopping by Simple Recipes and have a great week!