Ham and egg salad

Name: Ham and egg salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs; 150 g cooked ham (in slices); 150 g Mushrooms; 1/2-1 Lettuce; 100 g Salad Mayonnaise; 2 TABLESPOONS Milk; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 7-10 Tbsp Lemon juice; 1 TABLESPOON Capers (glass); 1/2 bunch Chives; 7-10 Tbsp some parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs
150 g cooked ham (in slices)
150 g Mushrooms
1/2-1 Lettuce
100 g Salad Mayonnaise
2 TABLESPOONS Milk
1-2 TEASPOONS medium hot mustard
7-10 Tbsp salt, white pepper
1 pinch Sugar
7-10 Tbsp Lemon juice
1 TABLESPOON Capers (glass)
1/2 bunch Chives
7-10 Tbsp some parsley

Directions

1
Boil the eggs hard for about 10 minutes. Quench and let cool down
2
Cut the ham into strips. Clean, wash and slice the mushrooms. Clean, wash and dry lettuce well
3
Peel the eggs and cut them into slices. Stir mayonnaise, milk and mustard until smooth. Season with salt, pepper, sugar and lemon juice. If necessary, chop capers roughly and fold in. Wash the chives, shake dry and cut into fine rolls
4
Serve the salad ingredients. Spread the sauce on top and sprinkle with chives. Garnish with parsley if desired.
5
The dressing becomes less fatty if you replace 50 g of salad mayonnaise with 2-3 tablespoons of whole milk yoghurt