Antje's spicy egg salad

Ingredients for 6 servings:

• 25 eggs
• 250 g mayonnaise
• 1 cup sour cream
• 25 g herbs (8-herb mixture) frozen
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tsp mustard, e.g. B. Lion mustard medium
• salt and pepper
• some parsley, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

suitable for parties

Boil the eggs until hard-boiled, then rinse them in a cool, dry place so they can be easily peeled. Finely dice the onions. Place the mayonnaise, diced onions, sour cream, herbs, and crushed garlic in a bowl and mix well. Then I season the mixture with mustard; you can vary the amount depending on which mustard you use. Season the mixture with salt and pepper to taste. I slice the eggs with an egg slicer and place them directly in the bowl (save a few slices for garnishing if necessary). Mix well and season again if necessary. To garnish, place a few egg slices on the salad, then sprinkle the salad with parsley. You can eat the salad on its own, with a roll or a baguette (but it also goes great with a slice of brown bread). Tip: I always make the salad shortly before eating it; it doesn’t need to marinate. If it sits overnight, for example, it will become a little more liquid.