Ham Rolls - Pilar Hernández's Chilean Kitchen
An appetizer that brings back so many memories: a classic. At my grandmother's and aunt's house, lunch always included an appetizer, usually vegetable-based during the summer: stuffed tomatoes, avocados, or beets on a bed of lettuce, a salad, or the classic ham rolls I'm sharing with you today. In winter, it was soup.
Ingredients · Servings 4
- 8 slices of cooked ham
- 6 hard-boiled eggs
- 1 finely chopped roasted tomato or bell pepper
- mayonnaise or natural yogurt
- dressed lettuce
- oil, salt and pepper
Method · 58 min
- To cook the eggs, cover them with cold water and bring to a boil over medium-high heat. Once boiling, let them cook for 1 minute. Turn off the heat and let them sit, covered, for 10 minutes. Drain and cover with cold water. This will remove the blue halo that sometimes appears on the eggs. It's my favorite method. Peel the eggs.
- In a bowl, mash the hard-boiled eggs and add the chopped tomato or paprika, a tablespoon of mayonnaise and mix well, season with salt and pepper to taste.
- Dress the lettuce.
- Assemble the ham rolls using the hard-boiled egg mixture as a filling.
- Serve on a bed of lettuce.
Description
A classic entrance.
