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Egg salad with vinegar and oil

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Ingredients for 4 servings:

  • 12 eggs
  • 150 g raw ham
  • 1 small onion(s)
  • 1 handful of cocktail tomatoes
  • 6 tbsp white wine vinegar
  • 8 tbsp oil
  • 1 tsp, strained mustard, medium hot
  • some salt and pepper
  • some chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

without mayonnaise

Boil the eggs until slightly soft (about 7 minutes), then cut them into eighths. Finely chop the onion and ham, and halve the tomatoes. Place the eggs and tomatoes in a bowl. Combine the mustard with the vinegar, oil, salt, and pepper, and mix with the ham and onion pieces. Carefully mix everything with the egg and tomato mixture. Garnish with chives.

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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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