Summary

Ingredients

• 2 egg (s)
• 1 large onion (s)
• 2 cucumber (s), (pickles)
• 300 g sour cream
• 100 ml cream
• salt and pepper
• 1 bunch parsley

Print Recipe Pin Recipe

Instructions

1. Boil the eggs for 10 minutes.
2. In the meantime, stir the sour cream with the cream until smooth. Finely dice the onion and pickles and mix in. Season with salt and pepper.
3. Dice the eggs, chop the parsley and stir in the same way.
4. Let it steep in the refrigerator for approx. 1 hour and season again with salt and pepper.
5. The sauce should have a thick consistency. So if it is still too runny after the lesson, just add more sour cream.