Summary

Ingredients

• 8 egg (s)
• 0.75 ¾ Jar mayonnaise
• 0.5 ½ cup peas
• 0.5 ½ cup pickled cucumber (s)
• 100 g cooked ham
• 3 tablespoon crème fraîche
• salt
• pepper
• chives
• dill
• parsley

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Instructions

1. Boil the eggs in a saucepan with water until they are hard. Depending on the size of the eggs (M-XL), this takes 8-10 minutes.
2. In the meantime, fill the frozen peas in a cup with salted water and cook in the microwave on a low setting for about 2-3 minutes. Then rinse the peas with cold water so that they stay green and crisp. Cut the pickles and ham into small pieces and place in a bowl with the peas.
3. After the eggs are firmly cooked, quench them, peel them and cut into pieces about 1/8 in size and add them to the other ingredients in the bowl. Mix the mayonnaise with the creme fraiche in a small container and add to the other ingredients in the bowl. Mix everything vigorously and season with salt, pepper, chives, dill and parsley. Now it is best to let the egg salad soak in the fridge for an hour.