Egg layer salad

Name: Egg layer salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 10 Eggs (size M); 500 g Salad cream with 40 % low-fat yoghurt; 500 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Parsley; 2 Federation Chervil; 200 g sliced boiled ham; 7-10 Tbsp slice of ham

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

10 Eggs (size M)
500 g Salad cream with 40 % low-fat yoghurt
500 g Schmand
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Parsley
2 Federation Chervil
200 g sliced boiled ham
7-10 Tbsp slice of ham

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Pour off, rinse with cold water and peel. Mix salad cream and sour cream, season with salt and pepper. Cut cream in half. Wash the herbs, dab dry, put some chervil aside for garnishing.
2
Chop the remaining herbs and stir into one half of the cream. Cut the ham into fine cubes. Set aside a little bit for garnishing, stir the rest into the other half of the cream. Cut the eggs into slices with an egg slicer. Spread a good third of the egg slices in a flat bowl. Add the herb cream and spread. Spread another good third of the egg slices on top. Add the ham cream and spread. Cover with the remaining slices of egg. Sprinkle with the remaining ham cubes.
3
Spread another good third of the egg slices on top. Add the ham cream and spread. Cover with the remaining slices of egg. Sprinkle with the remaining ham cubes. Garnish with the rest of the chervil. Lay the wafer-thin slices of ham loosely together and garnish with egg salad. Meter bread tastes good with it