Egg Salad in a Glass with Cress and Boiled Ham
- For the mayonnaise:
- 1 egg yolk
- White vinegar
- 125 milliliters vegetable oil
- 2 Tbsps Cucumber water
- 150 grams Mayonnaise
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
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.