Egg Salad in a Glass with Cress and Boiled Ham

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Egg Salad in a Glass with Cress and Boiled Ham
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
525
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories525 kcal(25 %)
Protein25 g(26 %)
Fat46 g(40 %)
Carbohydrates2 g(1 %)

Ingredients

for
4
For the mayonnaise:
1
125 milliliters
2 tablespoons
150 grams
For the salad:
8
1
small Onion
160 grams
cooked Ham
8
1 bed

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.