Egg and ham layer salad

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.8 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 4 Eggs (size M)
  • 125 g Radishes
  • 1 small romaine lettuce (100-125 g)
  • 125 g cooked ham
  • 1/3 collar Chives
  • 150 g Yoghurt Salad Cream
  • 50 g Greek yoghurt or cream yoghurt
  • 1 slightly heaped tbsp + 1/2 tsp medium hot mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS light balsamic vinegar
  • 1-2 TEASPOONS Honey
  • 2-3 TABLESPOONS Olive oil
  • 1/2 Beet Cress

Directions

  1. 1

    Boil eggs hard, quench under cold water and let them cool down. Clean and wash the radishes and cut them into fine slices. Clean, wash, drain well and cut into strips.

  2. 2

    Finely dice the ham. Wash the chives, shake dry and cut into fine rolls.

  3. 3

    Mix yoghurt salad cream, yoghurt, chives and approx. 1 tbsp. mustard. Peel and chop the eggs and stir into the yoghurt mustard cream. Season to taste with salt and pepper.

  4. 4

    Mix vinegar, 1/2 tsp. mustard, honey, just under 1/2 tsp. salt and a little pepper. Fold in the oil. Layer egg salad, ham, romaine lettuce and radishes in 6 glasses. Spread vinaigrette over them. Cut cress from the bed and sprinkle over the layered salad at the end.

Nutrition Facts

KCAL
220 kcal
CARBS
6 g
FATS
17 g
PROTEINS
11 g