Egg salad

• Chop the onion and the green pepper into very thin brunoise.
• Clean and chop the lettuce.
• Peel and grate the carrot.
• Cut the tomato into 0.5 cm slices.
• Cut the cooked ham into strips.

For the filled eggs:

• Boil the eggs, peel, cut in half and remove the yolk (set aside). 
• Mix the albacore drained well with the onion, the green pepper and mix with the mayonnaise.
• Fill the half eggs with the mixture.
• Grate egg yolk on top of the filling and keep them in the fridge.

SET UP

• Place the lettuce on the plate and the tomato, the grated carrot, the ham and the olives on top. 
• Dress with the vinaigrette and place three filled eggs for each salad.