Summary

Ingredients

• some parsley, smooth
• some chives
• some chervil leaves
• some sorrel
• some pimpinelle
• some borage
• some cress
• 4 egg (s), hard-boiled
• 2 tablespoon mayonnaise
• 1 tablespoon tartar sauce
• 1 pinch (s) sugar
• 1 lemon (s), the juice it
• mustard
• 100 g sour cream
• salt and pepper
• Fondor
• garlic

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Instructions

1. The herbs should add up to at least 300 g. Wash all herbs well, remove the stalk and, best of all, chop them up in a food processor.
2. Peel and separate the hard-boiled eggs. Mix the egg yolks with lemon juice to a viscous mass. Add 1 teaspoon mustard, sugar and the remaining spices. Then stir in the mayonnaise, tartar sauce and the sour cream. Chop the egg white and stir in. Finally stir in the herbs.
3. The dish goes best with jacket potatoes and boiled beef.