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Egg salad with ham and pineapple

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Ingredients for 10 servings:

  • 10 eggs
  • 1 can/n pineapple, finely grated
  • 200 g ham (chopped ham)
  • 3 cups of crème fraîche
  • 1 cup of sweet cream
  • some dill, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the eggs, halve them, and place them cut-side down on a large plate with a 4 cm rim. Scatter the chopped ham over the eggs. Drain the grated pineapple, reserving the juice. Whisk the crème fraîche with cream (not the whole cup) and a little of the pineapple juice until smooth. The sauce should not be completely runny. Add the pineapple and pour over the eggs. Garnish with the dill.

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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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