Egg salad with peppers

Ingredients for 5 servings:

• 12 m.-sized eggs
• 150 g bell pepper(s), red
• 100 g shallot(s)
• 1 bunch of dill
• 100 g smoked ham cubes
• 100 g cave cheese, finely seasoned
• 200 g mayonnaise
• 25 g Dijon mustard
• ½ tsp white pepper
• 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

Boil the eggs for 10 minutes in gently simmering water, then plunge them into cold water, remove the shells, and set aside to cool. Rinse the bunch of dill under running water, pat dry, remove the stems, finely chop, and add to the eggs. Wash and dry the bell peppers, remove the skin and core, and cut into small cubes. Peel and finely dice the onion. Finely dice the cave cheese. In a small, ungreased pan, fry or sauté the balanced ham, onion, and bell pepper cubes until the mixture begins to brown. Set aside to cool. Mix the mayonnaise, mustard, and seasonings. Split the cooled eggs in half using an egg beater and place them in a mixing bowl. Add the fried, cooled eggs, the chopped dill, and the cheese, and mix with the mayonnaise, mustard, and seasoning mixture until all ingredients are evenly distributed. Now refrigerate the salad for about two hours to allow the flavors to develop. Season with salt, if desired, before serving.