Grandma's egg salad

Ingredients for 4 servings:

• 4 eggs
• 1 cup sour cream
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 bunch of garden cress, alternatively chives
• pepper
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

without mayonnaise

Place the eggs in boiling water so that they are covered and boil hard. Tip: To prevent the eggs from bursting when immersed, you can briefly run them under lukewarm tap water beforehand. When the eggs are ready, remove them from the heat and drain. Immediately rinse and peel them, then let them cool. In a bowl, stir the sour cream, lemon juice, and mustard until smooth. Season with salt and pepper. Add the cress. We always leave the cress whole, but you can also chop it. If you can’t find cress, fresh chives work as an alternative. Chop the peeled eggs and mix in. You can vary the mustard a little until you get it to your own taste. We like to serve it with fresh bread rolls and a little butter. It’s also great at a barbecue buffet.