Tomato Ham Egg Salad
A creamy tomato ham egg salad made with just 6 everyday ingredients. This salad is ready to devour in less than 30 minutes. The addition of ham and tomato makes it just a little bit different than your normal egg salad.
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Servings: 2 people
Ingredients
- 3 whole eggs
- 2 large tomato
- 3 slices cooked ham
- 4 tablespoons mayonnaise
- 3 sprigs parsley
- 1/4 teaspoon paprika
- salt and pepper
Instructions
- Place your eggs in a saucepan and fill with water until about 1 inch above the eggs. Bring to a boil over high heat.
- As soon as the water is boiling cover the pan and turn off the heat. Allow the eggs to 'cook' for 10 minutes. Do not open the lid during those minutes.
- In the meantime, prepare an ice bath. As soon as the egg are done, transfer them to the ice bath and allow them to cool for approx. 10 minutes.
- While the eggs are cooling, cut the tomato in half, discard the seeds and cut the tomato in small pieces. Do the same with the ham.
- Once the eggs are cooled down, peel them and chop them in small pieces.
- Chop the parsley. Mix all ingredients, add the mayonnaise, paprika and salt and pepper to taste.
Nutrition
Calories: 289kcal | Carbohydrates: 7g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Sodium: 675mg | Fiber: 2g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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