Ingredients with Measurements:
- 4 large eggs
- 1/2 cup diced Éisleker ham
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup diced pickles
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat.
2. Once boiling, remove from heat and cover with a lid. Let sit for 10 minutes.
3. Drain the hot water and rinse the eggs with cold water until they are cool enough to handle.
4. Peel the eggs and chop them into small pieces.
5. In a large bowl, combine the chopped eggs, Éisleker ham, celery, red onion, and pickles.
6. In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar.
7. Pour the dressing over the egg and ham mixture and stir until everything is coated.
8. Season with salt and pepper to taste.
9. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 215
- Total fat: 17g
- Saturated fat: 3g
- Cholesterol: 200mg
- Sodium: 580mg
- Total carbohydrate: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 11g
Substitutions for ingredients:
- Éisleker ham can be substituted with any cooked ham.
- Celery can be substituted with cucumber or bell pepper.
- Red onion can be substituted with white or yellow onion.
- Pickles can be substituted with relish or capers.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add chopped fresh herbs such as parsley, dill, or chives for extra flavor.
- Serve the salad on top of a bed of lettuce or mixed greens.
- Use the salad as a filling for sandwiches or wraps.
- Add a tablespoon of honey to the dressing for a touch of sweetness.
Tips and tricks:
- To make peeling the eggs easier, add a teaspoon of baking soda to the boiling water.
- Dice the ingredients into small pieces for a more uniform texture.
- Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs such as parsley, dill, or chives
- Paprika
Pairings:
- Serve with crusty bread or crackers for a light lunch or snack.
Suggested side dishes:
- Fresh fruit such as grapes or sliced apples
- A side salad with mixed greens and a vinaigrette dressing
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or dressing.
- If the salad is too wet, drain any excess liquid before serving.
Food safety advice:
- Make sure to fully cook the eggs to prevent any risk of salmonella.
- Store the salad in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
- Éisleker ham is a type of cured ham from the Ardennes region of Belgium, Luxembourg, and France.
Flavor profiles:
- Savory, salty, tangy
Serving suggestions:
- Serve as a light lunch or snack.
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