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Eggs with fine herb sauce

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Ingredients for 4 servings:

  • 8 eggs, hard-boiled
  • 1 cup of yogurt (cream yogurt)
  • 125 ml cream
  • 125 g quark, low-fat
  • 2 tbsp mustard, medium hot
  • 1 onion(s), finely chopped
  • ½ bunch parsley, dill and chives each, finely chopped
  • 1 small gherkin(s), chopped
  • salt and pepper
  • 1 pinch(s) of sugar
  • ½ bunch dill and
  • 4 tomatoes for garnish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delicious dinner and welcome on any cold buffet.

Mix the yogurt with the cream, quark, and mustard. Add the onion, herbs, and cucumber to the sauce and season with salt, pepper, and sugar. Pour the sauce into a small bowl, place it in the center of a platter, halve the eggs, and arrange them around the sides. Garnish with dill and tomato wedges. Serve with hearty whole-grain bread or fried potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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