Eggs with Fine Herb Sauce

Summary

Ingredients

• 8 egg (s), hard-boiled
• 1 cup yogurt (cream yogurt)
• 125 ml cream
• 125 g quark, lean
• 2 tablespoon mustard, medium hot
• 1 onion (s), finely chopped
• 0.5 ½ bunch parsley, dill and chives each, finely chopped
• 1 small pickle (s), chopped
• salt and pepper
• 1 pinch (s) sugar
• 0.5 ½ bunch dill and
• 4 tomato (s) for the garnish

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Instructions

1. Mix the yogurt with the cream, quark and mustard. Add the onion, herbs and cucumber to the sauce, season with salt, pepper and sugar.
2. Pour the sauce into a bowl, place it in the middle of a plate, cut the eggs in half and arrange them all around. Garnish with dill and tomato wedges.
3. Serve with strong wholemeal bread or fried potatoes.