Ham and egg salad is an easy recipe, and a delicious plate salad that is ideal for lunch times. It’s one of my favourites and I serve it with plenty of crusty bread and salad cream.
To start you will need to boil some eggs, one per person is enough, boil for around 7-10 minutes, depending on how you prefer your eggs. You can cool the eggs quickly by leaving them under cold running water. Once cool peel and cut into two.
Wash and shred some lettuce, I used iceberg lettuce. Place the shredded lettuce on a plate and top with some chopped spring (green) onions. You can add some chopped cucumber at this point if you like. The tomato can either be whole cherry tomatoes or chopped salad tomatoes, I prefer the sweetness of the cherry tomatoes. At this point I drizzle a little olive oil over the lettuce, onion and tomatoes, but this is optional.
Now all you need to do is add some ham, I used Lancashire cured ham, which is delicious, and the egg. Also add some mayo or salad cream either on the plate or in a side dish. Serve with crusty bread.
Enjoy!
(3 votes, average: 3.33 out of 5)
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I like eggs.
I realy like eggs.
Ham and eggs with cherry tomatoes are a delightful combination. Your salad ideas are a culinary work of art from your beetroot and pear combination to celery/red onion and tomato….great site!