Eggs with Fine Herb Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Mix the yogurt with the cream, quark and mustard. Add the onion, herbs and cucumber to the sauce, season with salt, pepper and sugar.
- 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.
- Serve with strong wholemeal bread or fried potatoes.
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