Boil the eggs for about 10 minutes. In the meantime, dice the ham. Clean, wash and slice the celery. Drain the pineapple. Quench the eggs, peel and cut them into six.
Roast almond flakes in a dry pan until golden brown. Mix mayonnaise and yoghurt for the sauce. Season with curry, brandy, salt and pepper. Mix all ingredients with the sauce. Wash the chives, dab dry, cut into fine rolls and sprinkle over the salad
Plate: Waechtersbach