I was going to make deviled eggs yesterday for church. I use farm fresh eggs. They just don’t peel well after being boiled! And I, personally, was reaching my personal boiling point: my back was killing me standing there peeling 8 eggs.

And there was my food processor, looking lonely!

And we have a ham, in honor of Easter (it popular in the USA for Easter dinner, and we ate ours the night before). And the leftovers were screaming, “use me!”

I love a good omelette!

So, I put the eggs, the ham and some mayo and relish in the food processor. I was looking for green olives, but couldn’t locate any, but either black or green olives would have been nice. I think mustard too, in retrospect.

But with my compulsive choices, it was a delicious spread that was perfect on crackers and no one at church complained (probably because God would have frowned on that, but I enjoyed the compliments, nonetheless).

There are no measurements! Put in as much–or as little–of the mayonnaise and/or relish/mustard as you would like.

And there you have it. Now it just needs a catchy name! Like Easter Delight!