Ham and egg salad in a glass

Name: Ham and egg salad in a glass
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 15 Eggs (size M); 300 g Schmand; 3 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 1 pinch Sugar; 6-8 Spring onions; 300 g cooked ham in wafer-thin slices

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

15 Eggs (size M)
300 g Schmand
3 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
1 pinch Sugar
6-8 Spring onions
300 g cooked ham in wafer-thin slices

Directions

1
Boil eggs hard in about 10 minutes. Then quench, peel and let them cool down. Whip the sour cream with the whisk of the hand mixer until creamy. Add mustard by the spoonful. Season mustard cream with salt, pepper, lemon juice and sugar. Leek onions, clean, wash and cut into fine rings. Slice eggs, for example, with an egg slicer. Layer eggs, spring onions and ham in 8-10 glasses. In between always add some mustard and sour cream. Finish with a slice of egg, a blob of mustard-and-cream and some spring onion rings. Keep cool until serving
2
With 10 people:
3
Waiting time about 20 minutes.