Beef, Pickle, and Egg Salad

Boil the beef (150 g) until tender, cool it completely, and cut it into small cubes. Hard-boil the eggs (150 g), cool them, and chop them. Dice the pickles (100 g) and mince the garlic (6 g).

Mix the 30% sour cream (60 g), sugar-free mustard (5 g), lemon juice (30 g), and table salt (to taste). Combine the beef, eggs, pickles, and garlic, dress the salad, and top with walnuts (50 g). Chill before serving.