Egg salad with tomato

Ingredients for 4 servings:

• 5 eggs
• ¾ jar mayonnaise, e.g. good and cheap from Edeka, because it is a bit thicker, approx. 375 g
• 1 large beefsteak tomato(s) or vine tomatoes
• Chives, dried
• Parsley, dried
• 4 slices of cooked ham
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Boil the eggs hard and then rinse them. Peel the cooled eggs and slice them vertically and horizontally using an egg slicer. Place the eggs in a bowl. For a fine spread, you can also slice the eggs smaller with a spoon. Wash and dry the tomatoes. Cut the tomatoes open and remove the core. Dice the tomato flesh, including the outer skin. Dice the cooked ham. Add the tomatoes and the diced ham to the bowl with the chopped eggs. Pour the mayonnaise into a separate bowl. Mix the mayonnaise until smooth and season with salt and pepper. Add the dried parsley and chives and stir in. The mixed mayonnaise can be a little over-seasoned, as the other ingredients will absorb the seasoning. Pour the mayonnaise over the other ingredients and fold in. Let everything sit for a while so that the mayonnaise is evenly distributed and the flavor can be absorbed by the remaining ingredients.