Egg Salad in a Glass with Cress and Boiled Ham

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.

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