Baked Eggs with Dill Mayonnaise
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g mayonnaise
- 150 g yourt (low-fat yourt)
- 1 large onion (s)
- 2 pickles, diced
- 1 bunch dill, fresher
- salt
- pepper
- 1 egg (s), fresh
- 2 tablespoon water
- 8 egg (s), hard-boiled
- 2 tablespoon flour
- 5 tablespoon breadcrumbs
- Fat for deep-frying
- lettuce, for garnish
- Tomato (s), eighth, for garnish
Print Recipe
Pin Recipe Instructions
- Mix the mayonnaise with the yogurt. Peel the onions, chop them finely and mix with the diced cucumber. Rinse the dill, shake dry, chop finely. Stir these ingredients into the mayonnaise as well. Season with salt and pepper.
- Whisk the fresh egg with two tablespoons of water. Peel the hard-boiled eggs. Roll them one after the other in the flour, in the beaten eggs and then in the breadcrumbs.
- Heat the fat in the deep fryer or in a tall saucepan. Bake the breaded eggs until golden brown. Drain on paper towels.
- Serve the eggs with the dill mayonnaise. Arrange these on lettuce. Tomatoes cut into eighths complete the picture.
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