Ham, Cheese, and Egg Salad

Boil eggs (2 pieces, about 100 g) for 10 minutes, cool, and peel. Cut ham (80 g) into strips, grate or thinly slice hard cheese (50 g), and quarter cherry tomatoes (40 g).

Mix mayonnaise (15 g), sour cream (15 g), balsamic vinegar (5 g), crushed garlic (5 g), parsley (5 g), dried dill (1 g), and black pepper to taste.

Arrange iceberg lettuce (60 g), ham, cheese, tomatoes, and eggs on a plate. Add the dressing and serve.