Egg – Ham – Salad

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 8)

Ingredients

150 g ham (salmon ham) in slices
7 egg (s), hard-boiled
3 tablespoon mayonnaise, also reduced fat
5 tablespoon condensed milk

Instructions

Mix the mayonnaise with the condensed milk. A smooth cream has to be created. It must not be too fluid.
Boil the eggs hard and let them cool. Then cut lengthways and crossways into small cubes in the egg cutter and add to the mayonnaise / milk.
Also cut the salmon ham into small cubes. It is therefore advisable to buy discs already. They`re nice and thin.
Mix everything well and cover and leave to stand in the refrigerator for about 1 hour. Do not season! The salmon ham gives off enough salt.
The salad smells a bit after opening. It comes through the eggs and is normal. It can be kept in the refrigerator for about 2 days.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.