Egg Salad with Ham and Pineapple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 10 egg (s)
- 1 can pineapple, finely grated
- 200 g ham (cut ham)
- 3 cups crème fraîche
- 1 cup sweet cream
- some dill, for garnish
Print Recipe
Pin Recipe Instructions
- Boil the eggs, cut them in half and place them face down on a large plate with an approx. 4 cm high rim. Scatter the ham on top.
- Drain the grated pineapple and collect the juice.
- Mix the creme fraiche with the cream (not the whole cup) and some of the pineapple juice until smooth. The sauce must not be completely runny. Add the pineapple and pour over the eggs.
- Garnish with the dill.
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