Corn Egg Salad with Ham

Ingredients

• 8 eggs
• 4 tomatoes
• 200 g cooked ham
• 1 can corn (125 g)
• 100 g crème fraîche
• 100 g yogurt
• 2 tbsp capers
• 1 tsp caper juice
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 1 tbsp Olive Oil
• 2 tbsp fresh watercress

Instructions

1. 1.

   Cook the eggs in boiling water for 10-12 minutes until hard-boiled. Remove, cool, peel, and dice into small cubes. Dice the tomatoes, removing stems and seeds. Drain the corn well from a sieve. Slice the cooked ham into thin strips.

2. 2.

   Mix all dressing ingredients together and season to taste. Combine the eggs, tomatoes, corn, and ham strips in a bowl, then fold in the dressing. Serve on plates sprinkled with watercress.