Egg mince

Ingredients for 1 servings:

• 5 m.-sized eggs
• 100 g cooked ham
• 100 g gherkins
• 90 g double cream cheese
• 30 g butter, mildly soured
• 1 tbsp, heaped dill, fresh
• ½ tsp white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

without mayonnaise, with cooked ham

Wash the dill, shake dry, remove the coarse stems, and chop finely. Boil the eggs for 10 minutes. Cut the cooked ham into small cubes. Cut the gherkins into thin slices, pat them dry with kitchen paper, and also cut them into small cubes. Peel the boiled eggs, halve them, remove the yolks, and chop or cut the egg whites into small cubes. Beat the butter with the egg yolks, cream cheese, dill, and pepper until creamy, then season with salt. Finally, combine the cream with the prepared ingredients. Refrigerate the Häckerle for about 2 hours before serving to allow the flavors to develop.