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Leftover ham recipe: Ham and egg pie is a perfect way to use Easter leftovers

ham and egg pie
ham and egg pie
Sherry Smith-Noble

Leftover ham? No worries! This savory ham and egg pie will sate your hunger at the same time it soothes your soul. It’s like a ham pot pie! And it’s definitely a recipe that you will want to make again and again. It’s a great choice for any meal – whether for dinner, brunch, light suppers, etc.

This ham pie calls for chopped hard boiled eggs as one of the ingredients. If you are making this recipe right after Easter, you may have leftover deviled eggs. If so, chop up the deviled eggs and use them in the recipe in place of the hard boiled eggs. It will add a wonderful dimension and give you the perfect way to use up many of your leftovers at once.

Another ingredient in the pie is peas. Again, making this pie your own, use whatever vegetables you have on hand.

If you are not into making your own crust, Pillsbury makes unbaked crusts that can just be unrolled, placed in your own pie plates and used at a moment’s notice without any fuss or bother. They are in the refrigerator section of your local grocery store.

Ham and Egg Pie Recipe

Ingredients for Ham and Egg Pie:

  • 6 tablespoons butter
  • ½ cup onions, chopped
  • 5 tablespoons flour
  • 1 tsp. ground mustard
  • ½ tsp. salt
  • ½ tsp. pepper
  • Dash of nutmeg
  • 2 cups milk
  • 2 ½ cups ham, cubed
  • 1 cup peas
  • 3 hard boiled eggs, chopped
  • Unbaked crust for one-crust 9-inch pie

Directions for making Leftover Ham and Egg Pie:

Preheat the oven to 425 degrees. Lightly grease the bottom and sides of a 9 x 9-inch baking dish.

Melt the butter in a large skillet. Add the onion and sauté until brown. Add the flour and whisk for 2 minutes. Add the milk, mustard, salt, pepper, and nutmeg. Stir until thickened.

To the mixture, add the ham, peas, and chopped eggs. Stir until mixed and put into the prepared baking dish. Top with the unbaked crust. Bake at 425 degrees for 30 minutes or until golden brown.

(Adapted from

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