Egg Cream À La Starchen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s), hard-boiled
- 2 tablespoon, heaped mayonnaise
- 2 teaspoons mustard, medium hot
- 1 onion (s), small
- 6 olives stuffed with peppers
- salt and pepper
- some sour cream
- chives
Print Recipe
Pin Recipe Instructions
- Let the hard-boiled eggs cool, then cut in half, remove the yolks and place in a bowl. Mix the egg yolks with the mayonnaise and mustard. Cut the small onion very finely. Also cut the filled olives into small pieces and add and stir again. Finally, finely chop the egg white and add everything to the egg yolk cream. Season to taste with salt and pepper. If necessary, soften with sour cream if the cream is too intense.
- The cream tastes very tasty as a dip or as a spread. Without the egg white, this cream can also be squirted into the egg halves and served as filled eggs.
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