Summary

Ingredients

• 1 bunch parsley
• 1 bunch dill
• 3 egg (s)
• 1 box cress
• 2 spring onion (s)
• 1 ½ cup sour cream or crème fraîche
• 1 bunch chervil
• 4 tablespoon, heaped mayonnaise
• salt and pepper

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Instructions

1. Boil the eggs hard, peel them and let them cool. In the meantime, briefly hold the parsley, dill and chervil under cold water, carefully pat dry with kitchen paper, remove the stalks and chop the herbs.
2. Wash the spring onions, remove the roots and dark leaves. Cut into pieces approx. 1/2 cm in size.
3. Now mix the sour cream with the mayonnaise, season with salt and pepper. Cut off the cress except for a few leaves for garnish and stir into the sauce. Fold in the remaining herbs. Roughly dice the eggs and add them to the sauce.
4. Pour into a sauce boat or glass and garnish with the rest of the cress.
5. You can also use herbal salt instead of normal salt. The recipe can easily be doubled.