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Boil eggs hard, peel and cut into slices. Mix sour cream
with mayonnaise and season with lemon juice, salt and pepper. Remove the
stalks and the seeds of the tomatoes. Dice tomatoes, pickles and ham,
mix them with the eggs and chives. Stir in the cream dressing. Sprinkle
egg salad with chives and marinade for 20 minutes in the refrigerator. |
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