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Egg Salad with Ham and Corn
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Ingredients
for
4
- For the salad
- 8 eggs
- 4 Tomatoes
- 200 grams cooked ham
- 1 sm jar Corn about 125 g (approximately 4.5 ounces)
- For the dressing
- 100 grams Crème fraiche
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps Caper
- 1 tsp Capers liquid
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- to garnish
- 2 Tbsps fresh Cress
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Preparation steps
1.
For the salad: Boil the eggs for 10-12 minutes. Run under cold water, peel and cut into small cubes. Halve the tomatoes, remove the seeds and cut into small cubes. Drain the corn. Cut the ham into thin strips.
2.
For the dressing: Whisk together all the ingredients for the dressing and season with salt and pepper. Transfer the salad ingredients to a large bowl, add the dressing and mix well. Divide into serving bowls and garnish with watercress.
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