Festive jelly salad with vegetables, ham, and egg

Ingredients:
- 200 g carrots (measure peeled carrots)
- 200 g green peas (frozen)
- 350 g potatoes (measure peeled potatoes)
- 200 g boiled (smoked) ham
- 100 g apples (measure peeled apples)
- lemon juice, salt, pepper
- 6 tablespoons mayonnaise
- 3 tablespoons sour cream
- 250 g vegetable broth (meat broth or water)
- 5 chicken eggs
- 20 g gelatin
- garnish: red paprika/carrot, parsley

Boil the eggs hard for 10 minutes. Pour cold water over them. Peel. Dice the potatoes, carrots, and peas and boil them in slightly salted water until cooked (it is recommended to boil all the vegetables separately).

Drain the water, cool the vegetables. Dice the apple and sprinkle it with a little lemon juice. Mix the vegetables and apples in a large bowl.

Prepare the sauce: mix mayonnaise, sour cream, mustard, salt, pepper. Combine the sauce with the vegetables.

In 250 g of broth dissolve the gelatin, heat but do not boil, cool. Add the broth to the salad. Mix well. Line a mold with plastic wrap so that the wrap hangs over the edges, distribute half of the salad in the mold.

In the middle, place the whole boiled peeled eggs in a single row. Cover with the second half of the salad. Cover everything with the hanging plastic wrap. Tap the mold on the table so that the salad completely fills the space and there are no gaps. Send to the refrigerator overnight.

The next day, take it out of the refrigerator, turn it out onto a beautiful plate, remove the plastic wrap, and garnish the salad as you wish. When serving, cut the salad with a sharp wide knife.