Layered salad "Tomato-Ham-Egg"

Ingredients for 6 servings:

• 10 eggs
• 6 large Roma tomatoes
• 375 g diced ham
• 1 bunch of chives
• 1 jar mayonnaise
• 1 shot of milk
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Quick, easy and delicious with grilled food

Boil the eggs hard for at least 10 minutes, rinse well, let cool, and then peel. In the meantime, cut all the tomatoes (be sure to use Roma tomatoes, as they contain more flesh than juice/seeds) into eighths and then slice them. Place these in a separate bowl. Place the first layer of tomato pieces in a salad bowl until the bottom of the bowl is covered. Next, add diced ham on top until the tomato pieces are completely covered. Using an egg slicer, slice the egg once lengthwise and once crosswise and place it in the bowl until all the diced ham is covered. Layer tomatoes, ham, egg, tomatoes, ham, and egg, leaving at least 3.5 cm of space at the top of the bowl. For the dressing, put the mayonnaise in a small bowl and mix with the milk until creamy, stir in the chives, and season with salt and pepper. Since the diced ham is salty, don’t add too much salt to the topping! Now pour the dressing over the last layer in the bowl until this layer is also completely covered. Smooth the dressing and garnish with chopped chives or the remaining tomatoes, ham cubes or eggs if desired.