Egg Salad in a Glass with Cress and Boiled Ham
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
525
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 525 kcal | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the mayonnaise:
- 1 egg yolk
- Mustard
- White vinegar
- 125 milliliters vegetable oil
- salt
- 2 Tbsps Cucumber water
- 150 grams Mayonnaise
- For the salad:
- 8 eggs
- 1 small onion
- 160 grams cooked ham
- 8 Cornichons
- salt
- freshly ground pepper
- Mustard
- 1 bed Cress
Preparation steps
1.
For the mayonnaise, mix egg yolk in a bowl with mustard and vinegar. Slowly add oil while continuously stirring with a whisk until a smooth mayonnaise is created. If desired, add a little water to reach desired consistency. Season with salt and cornichon.
2.
For the salad, cook eggs in a pot of boiling water for 10-12 minutes, drain, rinse with cold water and peel. Peel onion and very finely chop. Cut ham into thin strips. Cut gherkins into quarters lengthwise
3.
Quarter eggs and remove egg yolks. Mix egg white egg quarters in a bowl with diced onions and mayonnaise and season with salt, pepper and mustard. Alternate layers of egg white mixture with egg yolks, ham, gherkins and cress in glasses. Serve decorated with watercress.
