Summary

Ingredients

• 10 egg (s)
• 250 g crème fraîche
• 800 g sour cream
• 5 tablespoon sunflower oil
• 3 tablespoon herb vinegar
• 2 bunches parsley
• 2 bunches chives
• 1 bunch dill
• 1 bunch shallot (s)
• 10 basil leaves
• 5 stems pimpinelle
• salt and pepper
• 0.5 ½ head lettuce, green

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Instructions

1. Boil the eggs hard, let them cool down, peel and cut them into small pieces. Mix the crème fraîche, sour cream, vinegar and oil in a large bowl. Wash all herbs well, remove the stems, chop or cut into small pieces and add to the sauce with the eggs.
2. Season everything with salt and pepper. Cut the washed and cleaned lettuce into strips and fold in just before serving. Of course, other herbs can be added if desired.
3. Boiled potatoes go best with this.