John Myers
Cold Egg Sauce
The perfect cold egg sauce recipe with a picture and simple step-by-step instructions.
- 4 tbsp Mild yogurt
- 2 Eggs
- 1 small Onion
- 2 tsp Medium hot mustard
- 1 tbsp Walnut oil
- 1 bunch Chives
- Freshly ground salt, white pepper
- Boil the eggs hard for 10 minutes, quench, peel and let cool down well. Halve the eggs, remove the yolk and mash it with the mustard in a deep plate with a fork. Finely chop the egg whites and mix with the egg yolk. Peel and finely chop the onion and add to the eggs. Add the oil and yoghurt and mix everything vigorously. Season the sauce well with salt and pepper. Rinse the chives, shake dry and cut into small pieces. Fold into the sauce. Sauce is great as a dip for a meat fondue or with a cold roast or roast beef.
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