We always have a spiral-sliced ham for Easter, and if those leftovers are in the fridge Easter Monday they will be calling to me, and we all know ham goes straight to your thighs and your butt. So, I’m feeding it to my kids for lunch. They’re young, slim, and active, with high metabolisms that can still handle ham. Then there are those eggs – you know, the two dozen you thought would be so much fun to dye, and now you’re wondering what to do with them because some of the dye seeped through and colored the whites and they’d look really icky as deviled eggs? Throw them on the same sandwich! I just used plain sandwich bread, but these would also be yummy on the yeast rolls from Easter if your family doesn’t scarf them down as quickly as mine does. Just to hold it all together mix 1 Tbsp mayo with 1/2 Tbsp mustard and salt and pepper to taste (for one sandwich) and spread on both slices of bread. See, now it’s kind of a big ham-and-deviled-egg sandwich. Now I don’t have any answers about what to do with those Reece’s peanut butter eggs that are calling me from the kids’ Easter baskets, you’re on your own there.