Egg salad with asparagus and pineapple

Ingredients for 4 servings:

• 8 eggs
• 200 g asparagus, cut into approx. 2 cm long pieces
• 200 g pineapple pieces (canned)
• 200 g cooked ham
• 175 ml mayonnaise
• 1 tbsp orange juice
• salt and pepper
• Sugar
• 1 tbsp crème fraîche with herbs or cream yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Boil the eggs hard for 8-10 minutes. Then rinse, peel, and let cool slightly. Cook the asparagus pieces for 5 minutes, then let cool slightly. Cut the cooked ham into strips, then into cubes. Drain the canned pineapple pieces and cut them into smaller pieces. Slice the eggs. Make a marinade with mayonnaise, orange juice, and crème fraîche or yogurt. Season with a pinch of sugar, salt, and pepper. Combine everything in a bowl and add the marinade. Stir everything carefully and let it sit for a while before serving. Tips: It works best when the split eggs are added to the marinade while still lukewarm. It doesn’t taste good with canned asparagus.