Hard boil eggs. Quench, peel and let them cool down. Cook pasta in boiling salted water for 5-6 minutes. Drain and let cool off
Stir the salad cream, yoghurt and stock until smooth, season. Wash the tomatoes. Dice tomatoes, cucumber and ham. Cut 2 eggs into slices, dice remaining eggs. Clean, wash and finely chop the lettuce
Mix the prepared salad ingredients, except for the egg slices. Cover and leave to stand for at least 30 minutes. Season again and arrange in large stem glasses (goblets). Garnish with slices of egg