Egg and ham salad recipe

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Egg and ham salad HERO 2aa2f01d bd75 414f 8670 2049f8ccc759 0 472x310
  • Rating: 5 stars
  • Cost per serving: 72p
  • 15 mins to prepare and 10 mins to cook Takes: 15 mins to prepare and 10 mins to cook
  • 2 Serves: 2

Put eggs in a pan of just simmering water and cook for 5-6 minutes for lightly cooked and 10 minutes for hard-boiled.

When cooked, drain and place in cold water until cooled. Carefully peel and leave in cold water until needed. Slice the potatoes; grill the Parma ham for 2 minutes, until crunchy.

To make a basic vinaigrette simply mix 3 tbsp of white wine vinegar with 150ml of vegetable oil. Add 1 tbsp of wholegrain mustard and whisk well to combine. Add the crushed garlic and seasoning. 

Toss the watercress leaves with the dressing and potatoes. Place on a serving plate, cut the eggs in half and add to the salad, then crumble the cooked Parma ham over the top. 

Cooking tip

For the vinaigrette, add a pinch of dried chilli flakes for an extra kick or freshly chopped parsley for a fresh taste.

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  • 2 eggs
  • 200g (7oz) bag new potatoes, cooked
  • 2 slices Parma ham
  • 3tbsp white wine vinegar
  • 150ml vegetable oil
  • small clove of garlic
  • pinch of sea salt
  • pinch of black pepper
  • 85g watercress
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Each serving contains
  • Calories 180 9%
  • Sugar 1g 2%
  • Fat 8g 12%
  • Saturates 2g 10%
  • Salt 0.7g 12%
of an adult's Reference Intake amount. Find out more
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