Egg salad with cooked ham

Ingredients for 5 servings:

• 6 m.-sized eggs
• 250 g cooked ham
• 2 gherkins
• 25 shallots
• 2 tbsp parsley, finely chopped
• 150 g mayonnaise
• 50 g sour cream, thickened
• 1 tbsp Dijon mustard
• 1 tsp, levelled white pepper, finely ground
• 1 tsp, heaped powdered sugar
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

quick and easy to prepare,

Boil the eggs in boiling water for 10 minutes, then rinse and remove the shells. Halve the eggs, remove the yolks and place them in a small mixing bowl. Use an egg harp to divide the egg whites into two pieces and place them in a mixing bowl. Cut the cooked ham into small sticks and add them to the diced eggs. Thinly slice the cucumber and onion, pat dry with kitchen paper, cut into small cubes and add to the bowl. Also add the parsley that you previously weighed. Add the dressing ingredients to the egg yolks and mix everything with a food processor until creamy. Now add the cream to the ingredients in the bowl and mix everything together. Before serving, the salad should be refrigerated for about 2 hours so that the flavors can develop. Season again with salt before serving.