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Egg salad

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 200 g cooked ham
  • 1 jar asparagus
  • 1 can of mushrooms
  • 4 tomatoes
  • ¾ jar Miracle Whip Balance
  • 2 tbsp ketchup
  • 2 tbsp mustard
  • salt and pepper
  • some chives, in rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

great with grilled food in summer

First, boil the eggs and set aside, preferably in the refrigerator if you need to cook them faster. Then cut the tomatoes into small, bite-sized pieces, drain and finely chop the asparagus, dice the ham, and drain the mushrooms. Place all ingredients in a suitable bowl and top with Miracle Whip, ketchup, and mustard. Mix everything well and set aside. Peel the boiled eggs and, ideally, break them up with an egg slicer. Add the eggs to the remaining ingredients in the bowl and mix. Season with salt and pepper, stir through, and 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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