Summary

Ingredients

• 4 egg (s)
• 1 clove garlic, pressed
• 2 small onions, finely chopped
• 0.25 liter ¼ vegetable stock
• 1 tablespoon rapeseed oil
• 3 teaspoon, heaped mustard, medium hot
• 5 teaspoon, heaped spread (cream spread with herbs)
• 1 teaspoon balsamic vinegar with honey
• 2 teaspoons, heaped chives
• Seasoned Salt
• Pepper, more colorful
• some Milk

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Instructions

1. Hard boil the eggs. Sweat the onion in a pan with the rapeseed oil until translucent to light brown, then add the pressed garlic clove. Mix the onions and garlic together well.
2. Now deglaze with the vegetable stock and add mustard (depending on your taste), the spread, balsamic vinegar and chives. When everything is well mixed, simmer a little and add milk if necessary until the desired consistency is achieved. Season to taste with salt and pepper.
3. Peel the cooled eggs, quarter them and add them to the sauce. We like boiled potatoes and a fresh salad with them.