Stuffed salami rolls with egg salad

Name: Stuffed salami rolls with egg salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 (approx. 30 g) Gherkin; 1 Spring onion; 1 TABLESPOON mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs (20 g each) razor-thin cured ham; 4 discs (16 g each) Salami (à ca. 10 cm Ø); 4 discs (8 g each) Baguette; 7-10 Tbsp Spring onion

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 (approx. 30 g) Gherkin
1 Spring onion
1 TABLESPOON mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs (20 g each) razor-thin cured ham
4 discs (16 g each) Salami (à ca. 10 cm Ø)
4 discs (8 g each) Baguette
7-10 Tbsp Spring onion

Directions

1
Boil the eggs for about 8 minutes. Then rinse with cold water, peel and allow to cool. In the meantime dice cucumber finely. Clean and wash spring onion and cut into fine pieces. Dice an egg. Mix egg cubes, cucumber, spring onion and mayonnaise. Season to taste with salt and pepper.
2
Cut ham lengthwise in half. Cover each salami slice with half a slice of ham. Add the egg salad. Roll up in a bag. Serve with a slice of baguette. Cut the rest of the egg into slices. Garnish the salami bag with ice cream and some spring onion