As much as I am in love with Walmart’s new online grocery ordering and pickup system, I have to admit that it does seem a little impersonal.  I mean, how am I going to know what’s going on in the lives of the check-out folks without that grocery line banter?  I’ve talked before about my memories of our small-town grocery store, Bay’s Grocery.  I remember our mom chatting with the butcher as he wrapped up her selections, of which one of my favorites was the ham salad.  I wish I could remember exactly what was in that ham salad, but I’ve created my own version here that is the perfect use for that left-over Easter ham.   ~Tracy

• 2 c. finely chopped ham (trimmed of fat before chopping)
• ¼ c. finely chopped celery
• 2 hard-boiled eggs, finely chopped
• ¼ c. finely chopped kosher dill pickle
• ¼ c. light miracle whip
• 1/8 c. + 2 tsp. fat free plain Greek yogurt
• 2 tsp. Dijon mustard
• Dash salt
• Dash pepper

Instructions: 

1. 1. The best method to finely chop your ham is to use your food processor (as shown in photos), but you can easily chop by hand, it’s just a little more time consuming.
   2. After chopping your ham, celery, egg, and dill pickles, combine all ingredients and gently stir together.
   3. Cover and refrigerate to chill all ingredients together.
   4. Serve on your favorite crackers or some of your favorite toasted bread.