Egg salad spread

Ingredients for 6 servings:

• 6 m.-sized eggs
• 100 g cooked ham
• 100 g gherkins, approx. 4 pieces
• 120 ml sour cream
• 1 tsp, heaped mustard, medium hot
• 2 tsp vinegar essence, 25% acid
• 1 tsp, heaped sugar
• 1 tsp, heaped paprika powder, sweet
• 1 pinch(s) pepper, white
• 1 tbsp, heaped dill tips, dried
• n. B. Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 35 minutes

without mayonnaise, without added artificial flavors,

Cook the eggs in boiling water for 10 minutes, then let them cool and remove the shells. Halve the eggs, remove the yolks, and place them in a mixing bowl and set aside. Cut the egg whites into small cubes, as well as the cooked ham. Slice the gherkins, dry them on kitchen paper, and then finely dice them. This prevents the spread from becoming too runny. Add the dressing ingredients to the egg yolks and beat with a hand blender until you have a smooth, lump-free cream. Add the diced ingredients and fold in with a kitchen spoon. Refrigerate for about 2 hours before serving. This allows the flavors to develop evenly throughout the mixture.