Baked eggs with dill mayonnaise

Ingredients for 4 servings:

• 100 g mayonnaise
• 150 g yogurt (low-fat yogurt)
• 1 large onion(s)
• 2 gherkins, diced
• 1 bunch dill, fresh
• Salt
• pepper
• 1 egg(s), fresh
• 2 tbsp water
• 8 eggs, hard boiled
• 2 tbsp flour
• 5 tbsp breadcrumbs
• Fat for frying
• e.g. leaf salad, for garnishing
• e.g. tomato(s), quartered, for garnishing

Instructions

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

Thuringian specialty

Mix the mayonnaise with the yogurt. Peel the onions, finely chop them, and mix them with the gherkin cubes. Rinse the dill, shake it dry, and finely chop it. Stir these ingredients into the mayonnaise. Season with salt and pepper. Whisk the fresh egg with two tablespoons of water. Peel the hard-boiled eggs. Coat them one after the other in flour, then in the beaten eggs, and then in the breadcrumbs. Heat the fat in a deep fryer or a deep saucepan. Fry the breaded eggs until golden brown. Drain on kitchen paper. Serve the eggs with the dill mayonnaise. Arrange the eggs on a salad green. Tomatoes cut into eighths complete the dish.