Salad Topped with Stuffed Eggs and Ham

Preparation/cooking time: ca. 25m

For 2 people

Nutritional Information

Contains 427 Kcal


  • 4 eggs
  • 0.3 bunch dill
  • 0.25 tsp. universal seasoning
  • a little pepper
  • 40 g ham
  • 1.5 tbsp. apple vinegar
  • 3 tbsp. rapeseed oil
  • 50 g baby lettuce
  • salt and pepper to taste
  • 40 g cream cheese, e.g. Gala plain
  • 1 tsp. mustard
  • 0.25 tsp. paprika
  • 1 tbsp. capers

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  • Hard boil the eggs for 8 - 10 mins., rinse in cold water, leave to cool. Peel the eggs, halve them and carefully remove the yolks, place in a bowl. Add the Gala cheeses and mustard.
  • Finely chop the dill, add, mash and mix everything with a fork, season. Finely chop the capers and ham and stir in. Spoon the mixture into a piping bag with a serrated nozzle (approx. 15 mm ø).
  • Pipe the cheese & ham mixture into the egg halves. For the dressing, mix together the oil and vinegar, season. Mix the salad with the dressing, divide among plates, arrange the eggs on top.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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