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Ham – Egg – Salad

updated

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Ingredients for 10 servings:

  • 600 g ham, cooked
  • 8 eggs, boiled
  • 1 small jar of mushrooms
  • 180 g mayonnaise
  • some salt
  • some pepper
  • 2 dashes Worcestershire sauce
  • 150 ml broth, ready-made, maybe more or less
  • 100 ml pickle juice (from the jar of pickles)
  • Dill or
  • Parsley or
  • chives, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

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Cut the ham into thin strips, peel the eggs and add them in strips, along with the mushrooms. Stir the mayo with a little broth and stock until thickened; you may need more or less liquid. Season the sauce with Worcestershire sauce and seasonings. Add the chopped ingredients, garnish with herbs if desired, and let it cool. Good farmhouse bread or “Seedeln” (souls) goes best. You can vary the sauce with Emmental cheese cubes and pickled gherkins.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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